Another Dunkelweizen

**DeathBrewer** · 02-04-2008, 07:49 AM

decided to throw together a dunkelweizen today, cuz i freed up a primary and hell, why not? you can't go wrong with a good hefe. this one was a partial mash. it was made mostly from leftovers. the recipe says the color was low, but i think with a 90 minute boil, extract darkening and carmelization, it should do fine. this is the first time i've used this yeast.

just thought i'd share

Quote:

PM Dunkelweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-B German Wheat and Rye Beer, Dunkelweizen

Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 18
Min Clr: 14 Max Clr: 23 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 7.06
Anticipated OG: 1.045 Plato: 11.27
Anticipated SRM: 8.8
Anticipated IBU: 15.5
Brewhouse Efficiency: 58 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
21.2 1.50 lbs. Munich Malt Germany 1.037 8
21.2 1.50 lbs. Wheat Malt America 1.038 2
1.8 0.13 lbs. Pale Chocolate Malt America 1.032 225
16.8 1.19 lbs. Muntons LME - Wheat England 1.037 3
38.9 2.75 lbs. Briess DME- Weizen America 1.046 8

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Pellet 4.00 15.5 90 min.

Yeast
-----

White Labs WLP380 Hefeweizen IV Ale

**Brew-boy** · 02-04-2008, 10:25 AM

I just made a Dunkelweizen from NorthernBrewer my wife got me as a gift.

5.0 lbs Dark Wheat Malt
3.5 lbs Durst Pilsner Malt
1.0 lbs German Dark Munich 40 EBC
0.5 lbs Caramunich® TYPE II
0.25 lbs Special B - Caramel malt
0.35 oz Magnum (14.9%) - added during boil, boiled 60.0 min
3.7 g Magnum (14.9%) - added during boil, boiled 2 min
1.0 ea WYeast 3333 German Wheat

Turned out dry and on the tart side, but this is mostly from the yeast. Good beer.

**DeathBrewer** · 02-04-2008, 05:21 PM

there are a LOT of dark malts in there. was it black? magnum seems a little strange for a weizen, too. as long as it came out good!

i try to use tettnanger whenever possible for my wheat beers. i've only got 2.25 ounces left, tho

maybe i can get some rhizomes this year...i need to at least save some for the summer so i can make an AG version of my american "hoppy" hefeweizen.

i usually regulate my temp to the low 60s, too. i'm not worrying so much for this one...looks like it's going to be in the 68-70 range. a little more banana, probably...we'll see how this yeast takes care of it.