Geoff Humphrey's BrewBlog > BrewBlogs > Dunkelknucklehead [{"NAME":"Dunkelweizen","VERSION":"1","CATEGORY":"German Wheat and Rye Beer","CATEGORY_NUMBER":"15","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.044","OG_MAX":"1.056","FG_MIN":"1.01","FG_MAX":"1.014","IBU_MIN":"10","IBU_MAX":"18","ABV_MIN":"4.3","ABV_MAX":"5.6","COLOR_FORMULA":"SRM","COLOR_MIN":"14","COLOR_MAX":"23","INFO":"A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefe-weizen blended with the malty richness of a Munich dunkel."}]

Dunkelweizen
BJCP 2008 – 15B

Batch #:

2009-06

Brew Date:

February 15, 2009

Cost:

26.00

Statistics

OG:

1.050 12.4° P

FG:

1.020 5.1° P

Real Extract:

6.4° P

Attenuation:

58.9% Apparent – 48.4% Real

Color:

14.5SRM

IBU:

BU/GU:

0.38

ABV:

5.1%

ABW:

3.1%

Calories:

169 12 oz

Fermentables

Amount	Fermentable	% of Grist
2.75 pounds	German Light Munich Malt	25.3%
5.75 pounds	German Wheat Malt Light	52.8%
1.50 pounds	Belgian Plisen Malt	13.8%
0.38 pounds	Crystal Malt 40L	3.5%
0.12 pounds	German Carafa II	1.1%
0.25 pounds	German Chocolate Rye Malt	2.3%
0.13 pounds	German Rye Malt	1.2%
10.88 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Liberty	60 minutes	Boil	Pellets	5.0%
1.00 ounces	Total Hop Weight

Fermentation and Aging

Primary:

10 days @ 62° F

Secondary:

7 days @ 62° F

Age:

28 days @ 55° F

General Info

Beer brewed to enter into local contests in hopes to place. If I place, I'll be eligible for the Rockyard Pro-Am at GABF 2009.

Procedure

Single infusion mash at 152ºF.
90 minute boil, adding hops at indicated times.
Fermentation temperature is critical; ferment at 62ºF.

Dunkelknucklehead

DunkelweizenBJCP 2008 – 15B