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dogo weizzen
Dunkelweizen • Extract • 5 gal
Calculated by beer tools using left over ingrediants. primed with belgian clear candy & corn sugar.
July 10, 2008 pm 09:47pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.05 lbs
Belgian Special B
Belgian Special B
- 0.81 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.42 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 6.02 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.23 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.2 oz
Organic Pacific Gem - 15.0 AA% pellets; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 0.50 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3333 German Wheat™
Wyeast 3333 German Wheat™
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 17.0 SRM | 14 - 23 | |
| Alcohol: | 5.3% ABV | 4.3% - 5.6% | |
| Bitterness: | 16.3 IBU | 10 - 18 | |
Discussion
Forgot I had it.
2008-07-10 10:02pm
Dunk weizzen with a belgian twist, Smells of gum, cherries, & chocolate. Tastes of caramel, malts, & finishes with a yeast twist. mmmm. Try it & let me know what you think.
Post a Comment
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