TomInMaine

Recipes 

Hello I am thinking of brewing an extract with specialty grain, not ready to go all grain or mashing yet. this is what I have in Mind please let me know what you all think. Thanks.

3.3lbs amber liquid extract
3.3lbs wheat liquid extract
8 oz caramel Vienna (grain/malt)
4 oz chocolate (grain/malt)
1oz Hallertau 3.3% aa 60 min boil
1oz Hersbrucker 2.5% aa last 15 min
Wyeast 3068 Welhenstephen Weizen.

Lest me know what you think I am very open to suggestion. and the boil size I dont think My pot can do a full 5 and anything more then 3 gal is to much for my stove. thanks for all the input Tom.

TomInMaine

Recipes 

Also I used Brewmasters warehouse Brew Builder and everything is go for style of Dunkleweizen.

jamesnsw

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Looks good to me. It's on the dark and bitter end of the style, but still within the guidelines.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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WorryWort

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That will make a fine beer.

(i personally would sub in carafa special II for the chocolate because it's huskless and less bitter/roasty, but if you can't get it immediately i wouldn't sweat it)

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

WorryWort

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Forget to respond to this. When I did extract I couldn't boil 5 gallons either, on account of not having a big enough pot.

However, I would make what wort I could, about 3 gallons, and then top up with two gallons or so of water. I never had santitaion problems and my water is pretty clean in Vancouver BC. If your worried, you could always boil extra ahead of time, chill it, and put it into the fermentor the day before, then add the wort on top later. You just need to know what volume you need AHEAD of time, as opposed to after the fact. This will affect hop utilization to some extent, but I wouldn't stress about that. I made some nice beers this way.

It's not much extra work for an extra 2 gallons of beer either!!! Which is very rewarding!

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

beerkrump

Recipes 

The yeast he's using ferments at ale temps, 64-75° F.

Don't worry about lagering. It looks to be a hearty Dunkelweiss.

Why the amber LME? Just use your specialty grains for your color and flavor, use a light LME for your bulk, and you'll be happier with the results.

WorryWort

Recipes 

Oops I wasn't paying enough attention. That's what i get for being a smart ass.

I saw Weihenstephen, but the Wiezen part didn't register.

Carry on....

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

Arkador

Recipes 

sounds good! I'll make it if you say it turned out well!

TomInMaine

Recipes 

Thanks for the input I will take everything into account and will post results let me know of there are more ideas

beerkrump

Recipes 

Since you have kettle limitations (boil challenged?), you may want to hold off on adding all of the LME at the beginning of your boil. By waiting until the last 15 minutes to add the rest of LME, you will get better isomerization of the AAs in your bittering hops. I know it's not super important in a weiss, but most of the time IBU's are calculated under the assumption that a full boil is being done.