022 Dunkelweizen by Jamil 
All Grain Recipe
Submitted By: Valvefan (Shared)
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| Brewer: Pete | |
| Batch Size: 6.60 gal | Style: Dunkelweizen (15B) |
| Boil Size: 9.80 gal | Style Guide: BJCP 2008 |
| Color: 16.0 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 16.0 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.32 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 8 lbs 2.51 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 3 lbs 3.15 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 2 lbs 3.27 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 5.29 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 3.53 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 3.45 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
7 |
| 0.92 oz |
Hallertauer [6.9%] - Boil 60 min |
Hops |
8 |
| 0.54 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
10 |
| 0.82 tsp |
Yeast Nutrient (Primary 10 min) |
Misc |
11 |
Notes
Wheat was domestic
Chocolate malt used rather than Carafa 2
Used tap water which stood overnight, stirred a few times
Pre boil gravity was Brix 10.6 = 1.043
Boiled an extra 15 min (105 min) because I thought OG was too low- that was not necessary
Stirred while chilling. Chilled to 20 C in 15 min
Covered kettle for 20 min post chill to settle (kept chiller running) Final temp 18C
OG 15.8 Brix = 1.063
Drained Kettle through ball valve right into carboy. Got good aeration.
Shook 4 min before pitching yeast.
Ferm started within 3 hours
Blowoff tube with orange hood used. Lots of blowoff material produced
Free rise to 66F
Temp controller is set to maintain 64F when fermentation slows
After 14d SG was 1.024 so continued fermenting for 7 more days. Temp increased to 70F
After 21d SG was 1.010
Kegged with 82g table sugar
Dropped Oring into full keg. Put arm in beer and also POURED it into a bucket.
Possibly contaminated and aerated at kegging.
Flushed deadspace with CO2 and stored in furnace room to keep warmThis Recipe Has Not Been Rated
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