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Old 04-23-2010, 09:43 PM   #1
fishnuttoo
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May 2009
erlanger, cincinnati, ky, ohio
Posts: 61


looking for an extract/ steeping grain recipe for dunkleweizen...

trying to get a few good recipes to put in a order....

 
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Old 04-24-2010, 02:53 AM   #2
doctorRobert
 
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Apr 2010
Sharon, MA
Posts: 1,005
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maybe check out northernbrewer, austin home brew supply shop and midwest supplies - they all set extract kits and I think publish their recipes.

I think my next brew will also be a dark wheat.

 
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Old 04-24-2010, 11:22 PM   #3
Hopfen_und_Malz
 
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Apr 2010
Madison, WI, USA
Posts: 13

Hey!
My favorite beer: dunkles Hefeweizen (dark wheat).

Here is a recipe which I got in this forum (by Arkador). I am close to bottling. Just some warnings: USE the BLOWOFF hose. I didn't and I can tell you, it was a big explosion and quite a mess. The yeast goes nuts, hehe. Also you should make a starter.
I have it since 2 weeks in the primary and it is still bubbling but I will not rack it in a secondary as cloudiness is desired in a Hefeweizen. My whole place smells like , I love it!
. enjoy and let me know how it turns out for you, I will let you know how mine is.



Recipe Type: Extract
Yeast: Wheat Beer Yeast (E941)
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.013
IBU: 25
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 8
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Possibly my best brew yet

Grains
0.75 pounds Belgian Plisen Malt 8.5% of grist
0.75 pounds American Wheat Malt 8.5% of grist

Extracts
3.33 pounds LME - Wheat 37.7% of grist
4.00 pounds DME - Light 45.3% of grist

Hops
1oz Cascade 7.1% Pellets

Yeast
Wheat Beer Yeast (E941) Dry 11.5g

6.5% ABV



steep 30min @152 degrees in 1gallon of water
Sparge with 155 degrees, 1gallon of water

bring to boil, remove from heat

add malt extract, stir in, return to boil
add 1oz Cascade
Boil 60min
chill wort and top off to 5gal

Primary for 8 days @ 70-72

kegged at 38degrees for 7 days (30psi for the first 36 hours), and then served at 13psi

 
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Old 04-25-2010, 05:08 AM   #4
PT Ray
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Aug 2005
Posts: 1,373
Liked 7 Times on 7 Posts


This is basically Jamil's:

6.6# Wheat LME (or 6# Wheat DME)
6 ounces crystal 40
6 ounces crystal 120
2 ounces Carafa Special II
Wyeast 3068

Jamil's original recipe calls for Munich malt. You can replace a couple pounds of the extract with a mini mash of 3# of Munich. If you can find Munich extract than sub 2 pounds for 2 pounds.

 
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Old 04-25-2010, 06:51 AM   #5
fishnuttoo
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May 2009
erlanger, cincinnati, ky, ohio
Posts: 61

thanx for the replies.....

i just did a kit from listermans, my lhbs and small brewery. great people...

Original Gravity: 1.050 14 IBUs
Ingredients Included:
7 lbs. Wheat Malt Extract
0.5 lbs. Chocolate Wheat
0.5 lbs Caramunich Malt
0.5 lbs Dark Munich Malt
1 oz Hallertau Hop Pellets
1 Safbrew T-58 yeast thermometer - freezing to boiling

Fermenting at 62 64
subbed out yeast with wyeast 3638
wanted less banana,(which i hear 3068 causes), and more spice and cloves. Did a starter, just wasn't big enough, took a while to get going.

wanted to re pitch on cake with another recipe that is why i'am asking....

 
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Old 04-26-2010, 01:38 PM   #6
Bru
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Jul 2009
Johannesburg, South Africa
Posts: 839
Liked 2 Times on 2 Posts


I brewed this one recently. I kegged it but it was gone rather quickly. One of my better beers yet.
http://www.homebrewtalk.com/f70/erdi...-clone-146651/

 
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Old 04-27-2010, 12:23 AM   #7
surfnturf
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Apr 2010
South FL
Posts: 34


check page 3 on the partial brewing how to in the beginner's forum. Deathbrewer has a great recipe that is presently in my primary happily bubbling away.

 
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Old 04-27-2010, 01:37 AM   #8
munche
 
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Mar 2010
Inland Empire, CA
Posts: 395
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Quote:
Originally Posted by fishnuttoo View Post
thanx for the replies.....

i just did a kit from listermans, my lhbs and small brewery. great people...

Original Gravity: 1.050 14 IBUs
Ingredients Included:
7 lbs. Wheat Malt Extract
0.5 lbs. Chocolate Wheat
0.5 lbs Caramunich Malt
0.5 lbs Dark Munich Malt
1 oz Hallertau Hop Pellets
1 Safbrew T-58 yeast thermometer - freezing to boiling

Fermenting at 62 64
subbed out yeast with wyeast 3638
wanted less banana,(which i hear 3068 causes), and more spice and cloves. Did a starter, just wasn't big enough, took a while to get going.

wanted to re pitch on cake with another recipe that is why i'am asking....
This is pretty much exactly the recipe that MoreBeer sells as their Dunkel kit too. I just brewed mine and put it into the fermenterator yesterday.

 
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Old 04-27-2010, 06:41 PM   #9
portalgod
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Mar 2010
Washington
Posts: 122

@Hopfen_und_Malz, did you taste it when you bottled? How did it taste?

 
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Old 04-27-2010, 09:30 PM   #10
Hopfen_und_Malz
 
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Apr 2010
Madison, WI, USA
Posts: 13

I will bottle it on the coming weekend. I will give updates...

 
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