Dunkelweizen
All Grain Recipe
Submitted By: Mattroid (Shared)
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Brewer: Matt Ayres | |
Batch Size: 11.00 gal | Style: Dunkelweizen (15B) |
Boil Size: 13.05 gal | Style Guide: BJCP 2008 |
Color: 18.9 SRM | Equipment: Matt's 15gal kettle and Rubbermaid 48qt mash tun |
Bitterness: 13.4 IBUs | Boil 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