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Old 09-25-2010, 06:14 PM   #1
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Location: melbourne, fl
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Default Extract - Chocolate Milk Dunkleweizen

Recipe Type: All Grain
Yeast: WLP380
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.040
Final Gravity: 1.008
IBU: 12
Boiling Time (Minutes): 60
Color: 18.8
Primary Fermentation (# of Days & Temp): 6 days, 74/75F
Additional Fermentation: 1 week in Keg at 40F
Tasting Notes: Creamy and Chocolaty Bavarian Wheat with it's signature Banana and cloves esters.

8oz Chocolate Malt
4oz Biscuit Malt
4lb Wheat Dried Extract
5oz Honey

.5oz Czech Saaz Pellets(5.8%) at 60min

1 Whirflock Tablet at 20min

spring water

White Labs WLP380-Hefeweizen IV Ale

Brew as you normally would. I added honey in the beginning because I
didn't really want the flavor or aroma. I just wanted the boost in OG.
I originally planned on adding .25oz of hops at the end but got distracted
by dropping my 6.5gal carboy full of sanitizer on the floor. Luckily I had an
additional carboy at hand.

I fermented at room temp with out using the swamp method because I wanted to bring out those beautiful esters that the hefe yeast provides.
I racked to the keg at 6 days so it is a bit sweeter than it would have been but IMO it makes it like a chocolate banana milk shake. I'll for sure brew this again and even possible make a weizenbock version.
Primary 1: Blueberry Cyser (est. 12-13%)
Primary 2: N/A

Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
Keg2: Belgian Wheat Dark Strong (8.1%)
Keg3: Brandon O's Graff Cider (est. 6-8%)
Keg4: Dale's Pale Ale (6.5%)

Former Draughts: American ESB, Chocolate Oatmeal Rye Porter, Hoppy Hallowheat, Chocolate Milk Dunkleweizen, Belgian Pale Ale, The Notorious E.S.B.
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Old 01-06-2013, 04:48 PM   #2
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Location: Tucson
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looks very nice for a session beer. think I'll try this with some of my washed 3068 that I have lying around. will make for a nice change from the standard Hefe's that I've been making.
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