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Old 04-30-2008, 06:47 AM   #1
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Default Dunkelweizen

Recipe Type: All Grain
Yeast: White Labs 351
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 15
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 Days @ 68

This recipe is basically Jamil's recipe from Brewing Classic Styles, scaled down to 5.5 gallons instead of 6 with a higher efficiency for my system, and using a slightly different yeast that I use for my regular Hefeweizen. Tasting at kegging is absolutely fantastic. Malty, with some rich character from the Munich, Crystal and Special B, Just balanced with bitterness and easy drinking. Clean, but with the classic Hefeweizen esters. Another great recipe from the book.

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.93
Anticipated OG: 1.054 Plato: 13.37
Anticipated SRM: 14.1
Anticipated IBU: 15.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.6 1.70 lbs. Pilsener Germany 1.038 2
53.5 5.85 lbs. Wheat Malt America 1.038 2
23.3 2.55 lbs. Munich Malt(light) America 1.033 10
3.2 0.35 lbs. Special B Malt Belgian 1.030 120
3.2 0.35 lbs. Crystal 40L America 1.034 40
1.1 0.125 lbs. Carafa Special Germany 1.030 400
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Whole 3.90 15.5 60 min.

Yeast
-----
White Labs WLP351 Bavarian Weizen

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.93
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Last edited by Brewsmith; 05-07-2008 at 11:14 PM.
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Old 06-14-2008, 02:14 PM   #2
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edit: wow, I was dumb


Last edited by z987k; 09-24-2009 at 08:14 PM.
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Old 11-07-2008, 03:32 AM   #3
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I'm curious as well. Any pics/taste evaluations?

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Old 11-07-2008, 07:29 AM   #4
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It turned out great. I scored a 38/37 at the Los Angeles County Fair with it. The WLP 300 yeast would probably be a better choice as far as yeast. Everybody keeps missing the banana, which the 351 does not produce much of. The recipe is great. Malty, rich, and still has the hefeweizen fruityness and phenolics. Give it a try.

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Old 04-06-2009, 01:01 PM   #5
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just brewed this up yesterday. . .I did a 10 gallon batch and am fermenting 5 gallons with Wyeast 3068 and 5 gallons with Wyeast 3333. I will try to remember to post again in about 6 weeks (after fermentation and bottle conditioning) to update how they turned out. The gravity sample tasted great and I am looking forward to the finished product, thanks for the recipe BrewSmith!!

-pava

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Old 09-14-2009, 03:11 AM   #6
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well, I guess I forgot to post when I was going to, but was just looking through old posts and realized I never responded. All I can say is that both batches (wyeast 3333 & 3068) turned out great!! I would definitely recommend this recipe to anyone that enjoys a good dunkel!! Just finished up my last bottle about a couple of weeks ago (approximately 4 months after brewing) and I think this brew just kept getting better and better during the 4 months or so that it lasted. Great recipe Brewsmith. . .thanks for sharing!!

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Old 09-24-2009, 12:44 PM   #7
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Has anyone brewed this using Wyeast 3638?

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Old 12-14-2009, 08:37 PM   #8
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Was looking to brew this but can't find the carafa special. Does anyone know what a substitute for the Carafa Special would be? Does Northern Brewer have a known substitue? I was going to stop by there after work. This is what I have found on their site: (notice no "special")

http://www.northernbrewer.com/brewing/catalogsearch/result/?q=carafa&x=28&y=15

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Old 12-14-2009, 08:50 PM   #9
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I guess my question is, since they are dehusked does that mean it is a SPECIAL version with less bittering?

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Old 12-15-2009, 12:09 AM   #10
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Quote:
Originally Posted by MilwaukeeBrewGuy View Post
Was looking to brew this but can't find the carafa special. Does anyone know what a substitute for the Carafa Special would be? Does Northern Brewer have a known substitue? I was going to stop by there after work. This is what I have found on their site: (notice no "special")

http://www.northernbrewer.com/brewing/catalogsearch/result/?q=carafa&x=28&y=15
What you found is the Carafa Special. It is the dehusked version. The regular Carafa has a husk and is basically like Chocolate malt.

Edit - I recently rebrewed this beer using WLP-300 and it came out absolutely fantastic. I fermented cool, around 64° F. The esters and phenols are there, without being overpowering. Malty, with some Munich character, but still light and refreshing.
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Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

Last edited by Brewsmith; 12-15-2009 at 12:12 AM.
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