Dunkel Weizen

All Grain Recipe

Submitted By: ysanstra (Shared)
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Brewer: yoeri Sanstra
Batch Size: 5.28 galStyle: Dunkelweizen (15B)
Boil Size: 5.89 galStyle Guide: BJCP 2008
Color: 19.1 SRMEquipment: 20L RVS 75 Min's
Bitterness: 13.3 IBUsBoil Time: 75 min
Est OG: 1.052 (12.9° P)Mash Profile: Maltase Masching
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.92 gal Munich, Germany Water 1
2.70 g Chalk (Mash 60 min) Misc 2
1.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1 lbs 1.64 oz Barley Hulls (0.0 SRM) Adjunct 4
5 lbs 4.66 oz Vienna, Thomas & Fawcett (6.3 SRM) Grain 5
4 lbs 6.55 oz Wheat Malt Dark, Weyerman (7.6 SRM) Grain 6
1 lbs 5.16 oz Wheat Malt, Brewferm (2.8 SRM) Grain 7
3.53 oz Carafa III (710.7 SRM) Grain 8
0.35 oz Hallertauer Perle [5.7%] - Boil 75 min Hops 9
0.35 oz Hallertauer Perle [5.7%] - Boil 45 min Hops 10
0.35 oz Hallertauer Mittelfrueh [4.5%] - Boil 5 min Hops 11
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 12

Notes

Mash profile steps 3 and 4 need to be executed reverse in order to cool first before adding grain (or infuse combined) steps are: 1. Infuse 60% of the grain bill and mash for 40 minutes at 62C 2. Heat till 70C rest, for 20 minutes 3. Add water to cool down the mash to 45C 4. Add the rest of the grain and maintain that 45C for a 40 minutes period to allow the Maltase to split the now existing Maltose into Glucose 5. Heat till 62C beta amylase for 40 minutes 6. Heat till 70C alpha amylase for 20 minutes 7. Mash out at 78C for 5 minutes see also: https://edelstoffquest.wordpress.com/tag/weizen/page/2/ https://mediatum.ub.tum.de/doc/603637/603637.pdf Volumes and temperatures for 5KG grain @ 18C (Density = 0,652L/KG) 1. Infuse 3KG grain @18C with 9L water @ 71.6C total volume = 11L 2. 11L @ 70C 3. add 11L water @ 18C 4. add 2KG grain @18C --> total volume added = 12.3L 11L @ 70C + 12.3L @ 18C = ------------- 23.3L @ 42.5C (11/23.3*70 +12.3/23.3*18)

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