Dunkel Rauch Weizen

All Grain Recipe

Submitted By: ysanstra (Shared)
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Brewer: yoeri Sanstra
Batch Size: 5.28 galStyle: Dunkelweizen (15B)
Boil Size: 6.29 galStyle Guide: BJCP 2008
Color: 20.1 SRMEquipment: 20L RVS 75 Min's
Bitterness: 15.2 IBUsBoil Time: 75 min
Est OG: 1.050 (12.5° P)Mash Profile: Maltase Masching
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.28 gal Munich, Germany Water 1
3.50 g Chalk (Mash 60 min) Misc 2
0.51 g Baking Soda (Mash 60 min) Misc 3
7.05 oz Barley Hulls (0.0 SRM) Adjunct 4
5 lbs 8.18 oz Wheat Malt, Dark (Weyermann) (7.6 SRM) Grain 5
2 lbs 12.09 oz Vienna Malt (Weyermann) (3.6 SRM) Grain 6
2 lbs 3.27 oz Smoked Malt (Weyermann) (2.5 SRM) Grain 7
4.23 oz Carafa Special III (Weyermann) (710.7 SRM) Grain 8
0.53 oz Hallertauer Hersbrucker [5.1%] - Boil 75 min Hops 9
0.35 oz Hallertauer Hersbrucker [5.1%] - Boil 45 min Hops 10
0.18 oz Hallertauer Hersbrucker [5.1%] - Boil 5 min Hops 11
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 12

Notes

This is version 3 of the dunkelweizen, back to wyeast 3068. added again more smoke malt then in original (1st) recipe lost 2.5L while bottling, bucket dropped. mashing profile is not working: used this process. 1. The grain bill is split 50:50 and the first half is then mashed. 2. Mash in at 38C 3. Convert Maltose at 62C 4. Now water is added, cooling the mash down to 45C 5. Add the rest of the grain and maintain that temperature for a period to allow the Maltase to split the now existing Maltose into Glucose 6. Then proceed as normal - 62 degrees beta amylase for 30 minutes - 73 degrees alpha amylase for 10 minute - mash out at 78 degrees see also https://edelstoffquest.wordpress.com/tag/weizen/page/2/

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