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Old 10-24-2007, 12:01 PM   #1
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Default Weihenstephaner Dunkel Clone

Recipe Type: All Grain
Yeast: Weihenstephaner
Yeast Starter: 1000ml
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: 1.011
IBU: 19
Boiling Time (Minutes): 60
Color: 17
Primary Fermentation (# of Days & Temp): 10

Notes

I brewed this and compared it to the original Weihenstephaner Dunkel Weizen and it is dead on in color and taste. I can't tell you which one I liked better because they actually tasted nearly identical. If you want an authentic Dunkel-Weizen then this is the beer to brew. Happy brewing

Grain
5 lbs Pilsner Malt
5 lbs Wheat malt
1 lb Honey malt
.5 lb Special B
.5 lb rice hulls

Mash at 152-153° for 60 min

Full wort boil

Hops
1 oz Mt. Hood 4.5%AA for 60 min

Yeast
Weihenstephaner 1000ml starter

1 week Primary fermentation

Keg 12 psi serving pressure
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Old 10-24-2007, 12:30 PM   #2
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Sounds interesting, especially with the Mt. Hood hops. Congrats & I'll have to try it.

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Old 10-24-2007, 01:38 PM   #3
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Sounds good. I picked up a 6 pack of Weihenstephan Hefe Weissbier this week. I hadn't had it in a while and we're brewing a hefe this weekend with that yeast, so I needed a refresher on its taste. Man, that's a good beer. Now you've got me wanting to go pick up a 6 pack of their dunkel.

I thought the Mt Hood were interesting, too. What made you decide on those? I would think it would have Hallertau or Tettnang.

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Old 10-25-2007, 02:50 AM   #4
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Mt. Hood is a great Noble Hop alternative. I use it for all my light beers, hefes, Wits, etc. I believe it's actually a derivative of the Hallertauer.

Actually it is... I just googled this info.....

Great interest was centered around the development, both in the United States and in Germany of new varieties to take the place of the traditional and highly desirable old German hop, the Hallertau Mittelfrüher. Intensive breeding research at the agricultural experiment stations at Corvallis, Oregon, Prosser, Washington and Moscow, Idaho resulted in the release of 4 Hallertau triploid varieties. The earliest released of those, Mt. Hood, has achieved substantial commercial success, and can now be counted as one of the United States' main aroma hops. Its sister Liberty has also gained good acceptance with micro-brewers.
Mt. Hood, resulted from a 1983 cross between the tetraploid female Hallertauer Mittelfrüher and the male genotype USDA 19058M.

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Old 10-25-2007, 03:40 AM   #5
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Cool. Thanks for the info. It may come in handy with this year's hop shortage.

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Old 02-14-2008, 06:26 AM   #6
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Gday Everyone

Im quight new to AG brewing, was hoping for this to be my first batch after much reading on the subject. I had a few lil questions though i was hoping somone might have an answer for.

5 lbs Pilsner Malt
5 lbs Wheat malt
1 lb Honey malt

Here in Australia when i check out the sites selling grain, there is many many variations of pilsner and wheat malt. I was hoping you could advise me on which type i should be getting for this brew ?

Also it seems like we may not get the honey malt, i was wondering if i could use a diffrent malt or maybe extra wheat and pilsner and use a honey extract type for the honey flavouring ? i know we can get that over here.

Thanks heaps for any help you guys can give me.
would be greatly appreciated.
Regards
Jordan

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Old 03-26-2008, 03:58 AM   #7
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I made this tonight and my OG was a few points low (1.051) and I didn't have any DME on hand to boost it. It should turn okay, right?

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Old 03-26-2008, 01:34 PM   #8
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Nope, 1.051 is way too low. It's ruined. Send me a PM and I'll give you the address to ship it for proper disposal.

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Old 03-26-2008, 09:11 PM   #9
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Quote:
Originally Posted by GreatWhiteSlark
I made this tonight and my OG was a few points low (1.051) and I didn't have any DME on hand to boost it. It should turn okay, right?
It'll be fine. I aimed for a smaller hefe yesterday, actually - 1.046 - and ended up at 1.053. Live and learn.

We'll both be fine.

edit: It looks like you were drinking this at ~8 days. How was it then?
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Old 10-20-2009, 08:48 PM   #10
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Which kind of Pilser malt should I select (do you think)?
-Weyermann Pilsner
-Belgian Pilsner
-Briess Pilsner

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