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Dinkel Dunkelweizen All-grain
Color
Stats
OG1.063
FG1.016
IBU22
ABV6.10 %
SRM25
BJCP Style
17B. Wheat Beer, Bavarian Dunkelweizen
Description
Yummy dunkel
Submitted by d00fuss on 07-Nov-2003

Recipe Details
Tasting Notes Smooth... amazingly light for a very dark beer.. but that's a characteristic of dunkelweizens. NO hop character. As it should be.
Awards Tied for second in the Chesapeake Real Ale Brewers Society (CRABS) Wheat beer comp. this year.
Boil Volume 7.00 gallons
Boil Time 75 minutes
Batch Size 5.00 gallons
Yeast White labs Hefeweizen IV (75% app. attenuation)
Primary Fermentation Glass 7 days
Secondary Fermentation Glass 7 days
Other Fermentation none
Procedure Decoction mash. Mash in with 15.5 qt at 150 degrees to acheive protein rest at 135 for 15 minutes. Infuse 2.7 qt boiling water for rest at 145 for 30 minutes. Immediately draw off a thick decoction of 3 qt of the mash. Raise decoction to 155 and allow conversion. Once conversion is complete, boil decoction and add back to main mash to reach 155 for 60 minutes. Infuse 7.5 qt boiling water to mashout at 170 for 10 minutes. Sparge. Boil for 75 minutes adding 1.5 oz. Hallertauer when the boil starts. Add .5 oz. Hallertauer with 30 minutes remaining. Cool, pitch yeast and ferment.
  Style Comparison
  Low   High
OG 1.040 1.063 1.056
FG 1.010 1.016 1.014
IBU 10 22 20
SRM 10 25 23
ABV 4.3 6.10 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
56.7 % 8.00 American Wheat 37.4 1.7
21.2 % 3.00 American Two-row Pale 13.3 1.8
14.2 % 2.00 American Munich (Light) 7.9 10.0
3.5 % 0.50 CaraPils 8 oz. 2.0 1.8
2.6 % 0.37 American Chocolate 6 oz. 1.3 350.0
1.8 % 0.25 American Black Patent 4 oz. 0.8 500.0
  14.12     62.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
75.0 % 1.50 Hallertau Whole/Plug 3.1 4.7 75 0.252 17.6
25.0 % 0.50 Hallertau Whole/Plug 3.1 1.6 30 0.185 4.3
  2.00               22.0
Miscellaneous Ingredients
Weight/Units Name Notes
.5 lb Rice Hulls to break up the mash