Hubert Schmittlein Dunkelweizen

Partial Mash Recipe

Submitted By: chipotle1965 (Shared)
Members can download and share recipes

Brewer: Rob Kightlinger
Batch Size: 5.00 galStyle: Dunkelweizen (15B)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 20.7 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 13.7 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 g Salt (Mash 60 min) Misc 1
3 lbs Munich Malt (9.0 SRM) Grain 2
3 lbs White Wheat Malt (1.5 SRM) Grain 3
8.00 oz Chocolate Wheat Malt (350.0 SRM) Grain 4
3 lbs Breiss Bavarian Wheat Dry Extract (8.0 SRM) Dry Extract 5
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 6
1.00 oz Hallertauer [4.8%] - Boil 20 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 9

Taste Notes

Slightly banana. Kind of thin, but good flavored.

Notes

Started with about 3.25 gallons for boil. This needs to be increased to about 4 gallons for almost all of my beers. Steep one hour 160*. Fermentation temp got away from me as the ambient temp went up Fermented at about 68-70*. Have to keep that fermentation temp down next time.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine