It takes more than a recipe to make a tasty brew. Register | Login

Great Dunkelweizen All-grain
Color
Stats
OG1.062
FG1.016
IBU11
ABV5.90 %
SRM13
BJCP Style
17B. Wheat Beer, Bavarian Dunkelweizen
Description
The result of much testing....a tried and true rendition of dunkelweizen that is malty sweet, yet considerate of a great wheat yeast......my best brew to date
Submitted by ckotuby on 23-Aug-2004

Recipe Details
Tasting Notes Great after one week in the bottle
Awards
Boil Volume 6.00 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast WLP Hefeweizen IV Yeast (75% app. attenuation)
Primary Fermentation 10
Secondary Fermentation 4
Other Fermentation
Procedure Mix the crushed grains in lauter tun. Heat 2 gallons of water to 170 F. Mash in slowly in stages. The temperature of the mash should stabilize at about 154 F. Maintain the mash vessel at temperature for 90 minutes, stirring every 15 minutes. Heat 2.5 gallons of water to a temperature at or just below 170 F. Add to mash tun and allow to settle for 10 minutes. Slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Drain the mash tun completely into the kettle. Heat more water to just below 170F. The amount is determined by the amount needed to collect a final 6 gallons of wort. Add to mash tun, stir well, and let stand for 10 minutes. Drain the mash tun again into the kettle. Repeat if necessary to collect 6 gals. of wort. Boil the wort vigorously for 30 min. Add hops and boil 60 more min. Add more hops at 30 minutes. Cool the wort to room temperature and siphon off the trub into a sanitized fermenter. Aerate the wort and pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete. Let ferment at 67 degrees F for 10 days. Rack and let ferment at 67 degrees F for another week. After 2 weeks of fermentation, the beer should be ready to bottle. Bottles should be primed and conditioned for 1 week at room temperature to carbonate, then cooled to 40 degrees F and allowed to cold condition for 5 days before drinking.
  Style Comparison
  Low   High
OG 1.040 1.062 1.056
FG 1.010 1.016 1.014
IBU 10 11 20
SRM 10 13 23
ABV 4.3 5.90 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
54.5 % 6.00 German Wheat 35.1 1.8
36.4 % 4.00 German Munich 22.2 8.0
9.1 % 1.00 Belgian CaraMunich 60L 5.0 75.0
  11.00     62.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 0.50 Hallertau Whole/Plug 3.1 1.6 60 0.227 5.3
50.0 % 0.50 Tettnanger Whole/Plug 4.5 2.3 30 0.175 5.9
  1.00               11.0