Edwort Chocolate Hefeweizen 
All Grain Recipe
Submitted By: canospam (Shared)
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| Brewer: Paul | |
| Batch Size: 10.00 gal | Style: Dunkles Weissbier (10B) |
| Boil Size: 13.00 gal | Style Guide: BJCP 2015 |
| Color: 26.5 SRM | Equipment: My Equipment |
| Bitterness: 11.5 IBUs | Boil Time: 90 min |
| Est OG: 1.067 (16.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.82 gal |
Hefeweizen Water |
Water |
1 |
| 14 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Caravienne Malt (22.0 SRM) |
Grain |
4 |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 1 lbs |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 1.50 oz |
Hallertauer [3.8%] - Boil 60 min |
Hops |
7 |
| 0.50 oz |
Hallertauer [3.8%] - Boil 15 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 4.00 tsp |
Yeast Nutrient (Boil 3 days) |
Misc |
10 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
11 |
Notes
Post boil wort tasted smooth and sweet. No acrid taste from the chocolate malt. We'll see what it's like post fermentation after the yeast eat all of the sugar.
Pitched onto dregs of previous week's Hefeweizen (After transferring that one to secondary).
Hit it with some O2 after pitching (~ 1 minute at 1/2 LPM).
Vigorous fermentation within three hours of transferring to fermenter. Smells great. Hoping there are some esters created. This one might actually produce some blow off...
Was at 23C immediately after pitching. Fermenting at 20C (achieved ~ four hours after pitching).This Recipe Has Not Been Rated
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