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None the Weiz(er)en
Dunkelweizen • All Grain • 5 gal
So far, so good, this looks like it may turn out to be a really good Weizen!
August 17, 2008 pm 01:53pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 3.5 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2.5 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- .75 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Mt. Hood - 5.0 AA% pellets; boiled 5 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Brewed this last Thursday, 07/28. Used a double decoction mash: Heated water to 135, then added grains. Temp stablilized @ 122, held for 30 minutes. Pulled 8 quarts of grist from mash tun and brought to a boil for 10 minutes. Added back to mash, bringing temp up to 152, held for 60 minutes. pulled another 8 quarts of grist and brought to a boil for 10 minutes. Added back to mash, with temp stabilizing @ 168 for mash out. Held this for 20 minutes. Pulled the wort several time to recirculate, then did a batch sparge @ 170. Final volume was 6.5 gallons. Boiled the wort, cooled, and pitched the yeast @ 80 deg. OG came out @ 1.052. Had a nice starter ready, so it was going nicely by the next morning. Will transfer to secondary next week, then bottle 2 weeks later, I'll let you know how it turns out! 8/15: Left this in the primary for 2 weeks, didn't have a chance to transfer it after the first week. Did the transfer Friday, FG was 1.010. Will bottle next week, if all works out!!
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.0 SRM | 14 - 23 | |
| Alcohol: | 5.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 19.0 IBU | 10 - 18 | |
Discussion
Decent Dunkelweizen
2008-09-17 10:26am
Brewed this on 07/28. First time using a decoction mash, and got very good results. Good flavor, maybe a little strong on the clove at this point, but this should mellow with a little aging. Good representation of the style. I will brew this one again!!
This one turned out nice!
2010-12-19 10:33am
Brewed 12/17/10: I changed up the recipe, using 4lbs of Vienna and 5lbs of red wheat, also used crystal 40 and 60 and a couple of ounces of special B. This one has a nice reddish orange hue, and tastes good from the sample I tried. Made a 1 qrt starter that really took off, had to add a blowoff tube since the foam was coming out of the fermentation lock, nice! Will rack to secondary next week, then bottle on Friday, 12/31, so it will be ready for tasting at the homebrew club meeting!
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