Hagen
Well-Known Member
I've never done a dunkel before, adn I'm wondering if I need to swap out the vienna with pale 2-row for the enzymes. Also, should I mash higher than 150*F?
Critiques criticisims and advice welcomed!
Dammerung
Dunkelweizen
Type: All Grain
Date: 9/12/2008
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 87.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 20.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.00 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.50 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.50 %
1.00 oz Tettnang [4.20 %] (60 min) Hops 13.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Local Water Water
1 Pkgs Munich (Danstar #Munich) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.78 % Actual Alcohol by Vol: 5.87 %
Bitterness: 13.4 IBU Calories: 259 cal/pint
Est Color: 18.9 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 10.00 lb
Sparge Water: 4.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 9.00 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 6.00 qt of water at 200.5 F 150.0 F
Critiques criticisims and advice welcomed!
Dammerung
Dunkelweizen
Type: All Grain
Date: 9/12/2008
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 87.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 20.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.00 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.50 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.50 %
1.00 oz Tettnang [4.20 %] (60 min) Hops 13.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Local Water Water
1 Pkgs Munich (Danstar #Munich) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.78 % Actual Alcohol by Vol: 5.87 %
Bitterness: 13.4 IBU Calories: 259 cal/pint
Est Color: 18.9 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 10.00 lb
Sparge Water: 4.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 9.00 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 6.00 qt of water at 200.5 F 150.0 F