Thoughts on this Dunkel

I am planning to brew this dunkel as my first brew. I got this from the iBrewmaster app and was wanting to verify that the recipe seemd complete and thought on the ingredients? I had seen a couple of recipes in the app that was not complete so thought I would ask here your thoughts on this.

Thanks


Hefeweizen Dunkel

Style: Weizen/Weissbier OG: 1.062
Type: Extract FG: 1.016
Rating: 4.0 ABV: 6.03 %
Calories: 203 IBU's: 12.81
Efficiency: 70 % Boil Size: 6.50 Gal
Color: 27.0 SRM Batch Size: 5.00 Gal
Preboil OG: 1.050 Boil Time: 60 minutes

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Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 21 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
3.30 lbs 32.84 % Amber Dry Extract 60 mins 1.044
0.25 lbs 2.49 % Black (Patent) Malt 60 mins 1.025
0.25 lbs 2.49 % Chocolate Malt 60 mins 1.034
0.25 lbs 2.49 % Roasted Barley 60 mins 1.025
6.00 lbs 59.70 % Wheat Malt, Ger 60 mins 1.039

Hops
Amount IBU's Name Time AA %
0.25 ozs 0.35 Hallertauer 2 mins 4.80
0.75 ozs 12.46 Hallertauer 60 mins 4.80

Yeasts
Amount Name Laboratory / ID
1.00 pkg Bavarian Wheat Yeast Wyeast Labs 3056

Additions
Amount Name Time Stage
0.50 tsp Irish Moss 10 mins Boil

My main thought is as soon as some is ready you should bring some to Alexandria...

BUT.

It looks good to me though I would probably leave it in one vessel for the whole time and not move it to a secondary.

The temps look good, keep them in the lower half of the range so it does not develop any HefeWeisen Bubble Gum flavor

http://www.bjcp.org/styles04/Category15.php#style15B

I also would question the Irish Moss; since this is used to cause the yeast to floculate and I like this beers to have the yeast.

So I would say take a peoce of paper and write down you plan... when brewing then write down what really happened.

This way if it comes out great you have the procedure.

DPB

Thanks DPB for your help. I've been reading about floculate and the fining agents to understand what role these play. Thanks for pointing it out and propable could drop it from the recipe.

I just thought of another question. In reference to the above recipe, for the grains they have 60 min listed beside them.

0.25 lbs 2.49 % Black (Patent) Malt 60 mins 1.025
0.25 lbs 2.49 % Chocolate Malt 60 mins 1.034
0.25 lbs 2.49 % Roasted Barley 60 mins 1.025
6.00 lbs 59.70 % Wheat Malt, Ger 60 mins 1.039


Would these be boiled the 60 min? I thought you steep the grains. I was going to steep these for 30 min after bring the pot to 165.

What are your thoughts?

Thanks

The irish moss is actually to help proteins coagulate when boiling, and to help reduce chill haze. It doesn't effect the yeast at all.

RyboFlav said:

The irish moss is actually to help proteins coagulate when boiling, and to help reduce chill haze. It doesn't effect the yeast at all.

Click to expand...

Thanks!

What is your thoughts on the grains? Do I steep or Boil?

silverbullet07 said:

I just thought of another question. In reference to the above recipe, for the grains they have 60 min listed beside them.

0.25 lbs 2.49 % Black (Patent) Malt 60 mins 1.025
0.25 lbs 2.49 % Chocolate Malt 60 mins 1.034
0.25 lbs 2.49 % Roasted Barley 60 mins 1.025
6.00 lbs 59.70 % Wheat Malt, Ger 60 mins 1.039

Would these be boiled the 60 min? I thought you steep the grains. I was going to steep these for 30 min after bring the pot to 165.

What are your thoughts?

Thanks

Click to expand...

For the grains in this recipe, this is the standard procedure :

- Place the crushed grains into a mesh bag.
- Add the grain bag to the water you will be using at about 100*F (this timing isn't so important).
- Heat water and remove grain bag between 168*F and 170*F. Typically this gives about 15-20 minutes for steeping depending on your heat source and water volume.
- Bring the wort to a boil then add the extract and start your timer.

Good luck and happy brewing!

Grains above 170* may give your beer a harsh tannic flavor, so try to get them out just before this.

Thanks Flatspin!

Flatspin said:

Grains above 170* may give your beer a harsh tannic flavor, so try to get them out just before this.

Click to expand...

Not true. Tannins are due to high pH, which is resulyed from too much water vs. grains. Those darker grains further assist to keep the pH low.