022 Dunkelweizen by Jamil

All Grain Recipe

Submitted By: Valvefan (Shared)
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Brewer: Pete
Batch Size: 6.60 galStyle: Dunkelweizen (15B)
Boil Size: 9.80 galStyle Guide: BJCP 2008
Color: 16.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 16.0 IBUsBoil 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

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


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 warm

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