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Old 12-20-2012, 05:06 PM   #1
dadshomebrewing
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Default My First Dunkel

Somebody suggested i try to brew a small german dunkel, and so here's what i came up with?

Wondering about the grains, or maybe going with all hallertauer hops.

Thoughts and comments?

Be gentle... it's my first time

================================================== =======

Wize Ole Dunkel B
Style: Dunkelweizen OG: 1.047
Type: Extract FG: 1.012
Rating: 0.0 ABV: 4.59 %
Calories: 154 IBU's: 16.15
Efficiency: 70 % Boil Size: 1.60 Gal
Color: 14.3 SRM Batch Size: 1.00 Gal
Preboil OG: 1.032 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
200.00 g 35.71 % Wheat Dry Extract 60 mins 1.044
200.00 g 35.71 % Wheat Dry Extract 0 mins 1.044
50.00 g 8.93 % Amber Dry Extract 60 mins 1.044
50.00 g 8.93 % Amber Dry Extract 0 mins 1.044
30.00 g 5.36 % Special B Malt 60 mins 1.030
30.00 g 5.36 % Briess Caramel 80L 60 mins 1.033

Hops
Amount IBU's Name Time AA %
3.00 g 13.09 Mt. Hood 60 mins 6.10
2.00 g 3.05 Hallertauer 15 mins 4.30

Yeasts
Amount Name Laboratory / ID
0.40 pkg Hefeweizen Ale White Labs 0300

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Old 12-20-2012, 11:20 PM   #2
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bump, for luck

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Old 12-20-2012, 11:33 PM   #3
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Quote:
Originally Posted by dadshomebrewing View Post
Amount Percentage Name Time Gravity
200.00 g 35.71 % Wheat Dry Extract 60 mins 1.044
200.00 g 35.71 % Wheat Dry Extract 0 mins 1.044
50.00 g 8.93 % Amber Dry Extract 60 mins 1.044
50.00 g 8.93 % Amber Dry Extract 0 mins 1.044
30.00 g 5.36 % Special B Malt 60 mins 1.030
30.00 g 5.36 % Briess Caramel 80L 60 mins 1.033
Wheat extract is usually only 50% wheat, so I'd lose the amber extract.
The Special B is interesting. Might be nice in a wheat... raisins and bananas.
The caramel along with the Special B may leave this on the sweet side. As long as that's what you want it's OK in there.
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Old 12-20-2012, 11:39 PM   #4
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i also have a version that replaces the special b and 80l with chocolate and 20l

would possibly have a little more bite to it?

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Old 12-21-2012, 12:33 AM   #5
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I have a batch of wpl300 left from a hefe and I've been thinking of brewing a dunkel with it. The hefe was half floor-malted pilsner and half wheat malt. Double decoction mash. All hallertau, first wort hopped. Came out awesomely citrusy. I was thinking about upping the wheat a bit and matching that with a little pale chocolate (love that stuff) and some carafa 3. I'm not much of a caramel or crystal fan so I'd tend to say swap the caramel out with the chocolate and leave the special b to the OP.

How do people ferment dunkels? I let my hefe stay cozy at 65-66 when I like to stay near 60 on most other styles. Would be cool to get more banana from the wlp300 rather than citrus.

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Old 12-21-2012, 12:52 AM   #6
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I have a Dunkel that is fermenting away right now...

6 lbs. Wheat LME (60 minute boil)
.5 lbs Chocolate Malt (Steeped 30 min)
.5 lbs Vienna Malt (Steeped 30 min)
.5 lbs Carapils (Steeped 30 min)

.5 oz Hallertauer @ 60
.5 oz Hallertauer @ 10
1 oz Hallertauer @ 2

I used Wyeast 3333, but kinda wished I woulda used WLP 300.

My OG was 1.050, and I had predicted 1.049 in my recipe. So I'm good with that.
I don't have my laptop with me with Brewsmith2 on it. So I just gave you what I remember from memory.

The 3333 didn't really start fermenting vigorously until 4 days after pitching. Looking forward to getting this in the keg. The guy at the LHBS siad that unless you want a "banana bomb" brew (with either 3333 or WPL 300) ... keep it at the low to middle of the fermentation temps.

Gary

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Old 12-21-2012, 01:16 AM   #7
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Thanks

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