Dunkelweizen

All Grain Recipe

Submitted By: Mattroid (Shared)
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Brewer: Matt Ayres
Batch Size: 11.00 galStyle: Dunkelweizen (15B)
Boil Size: 13.05 galStyle Guide: BJCP 2008
Color: 18.9 SRMEquipment: Matt's 15gal kettle and Rubbermaid 48qt mash tun
Bitterness: 13.4 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
11 lbs White Wheat Malt (2.4 SRM) Grain 2
5 lbs Munich Malt - 10L (10.0 SRM) Grain 3
4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
12.00 oz Special B Malt (180.0 SRM) Grain 6
8.00 oz Carafa II (412.0 SRM) Grain 7
1.00 oz Hallertauer Hersbrucker [2.0%] - Boil 60 min Hops 8
1.00 oz Mt. Hood [6.0%] - Boil 60 min Hops 9
1.00 oz Hallertauer Hersbrucker [2.0%] - Boil 5 min Hops 10
1.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 11

Taste Notes

Sample tasted before pitching yeast. Tastes good although it might be heavy on the Carafa II flavour, a slightly burnt coffee taste lingers, could also be related to the extra long mash due to stuck sparge on this brew.

Notes

Barley malt was wet conditioned with approx 100ml of water spray before millling, good results doing this. Mill was set to .025" for malts and .015" for wheat malt Stuck sparge was a major problem Mash time was increased to 2 hours because of stuck sparge issues. Did two decoctions at 100C to maintain mash temps while rectifying sparge issues Suggest to change mill settings to .030"/.020" next time. Plug vacuum release pipe on copper manifold , seems to be causing flow rate issues. -was plugged with saran wrap and a rubber band for this brew day.

This Recipe Has Not Been Rated

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