Hubert Schmittlein Dunkelweizen 
Partial Mash Recipe
Submitted By: chipotle1965 (Shared)
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| Brewer: Rob Kightlinger | |
| Batch Size: 5.00 gal | Style: Dunkelweizen (15B) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 20.7 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 13.7 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.50 g |
Salt (Mash 60 min) |
Misc |
1 |
| 3 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 3 lbs |
White Wheat Malt (1.5 SRM) |
Grain |
3 |
| 8.00 oz |
Chocolate Wheat Malt (350.0 SRM) |
Grain |
4 |
| 3 lbs |
Breiss Bavarian Wheat Dry Extract (8.0 SRM) |
Dry Extract |
5 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 20 min |
Hops |
7 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
9 |
Taste Notes
Slightly banana. Kind of thin, but good flavored. Notes
Started with about 3.25 gallons for boil. This needs to be increased to about 4 gallons for almost all of my beers.
Steep one hour 160*. Fermentation temp got away from me as the ambient temp went up Fermented at about 68-70*. Have to keep that fermentation temp down next time.This Recipe Has Not Been Rated
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