Partial Mash Yeast:
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast Yeast Starter:
yes Batch Size (Gallons):
5 Original Gravity:
1.084 Final Gravity:
75 Boiling Time (Minutes):
60 @ 155 Primary Fermentation (# of Days & Temp):
30 days Secondary Fermentation (# of Days & Temp):
30 days Tasting Notes:
Predominantly malty, the munich definitely comes to the forefront.
This is my modified Dunkelweizen/Bock recipe, have brewed it 5-6 times now and seems to be one of my craft beer drinking friends favorites. A good bit hoppier than the style should be, but still predominantly malty. Fermented at 70F or so. Good summer beer and an easy alternative if you can't lager your beer, which a traditional dunkel would require.
0.25 lb Chocolate Malt
0.25 lb Special B Malt
0.75 lb Caramunich Malt
2.00 lb Munich Malt - 20L
2.00 lb Caramel Wheat Malt
1.00 lb Barley, Flaked
1.00 lb Brown Sugar, Dark
5.00 lb Wheat Dry Extract
2.00 oz Pearle [8.00 %] (60 min)
2.00 oz Mt. Hood [6.00 %] (60 min)
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast - I always use a starter with anything over 6% and let it go a day or so before pitching.
60 minute mash @155F, 60 minute boil. I bottle carb with 2/3 cup firmly packed brown sugar. ABV = 7.5% ish, 75ish IBUs. Flavor is heavy on the munich, hint of banana/cloves but nowhere near what a typical hefe would have.
I heart munich malt.