Geoff Humphrey's BrewBlog > BrewBlogs > T.P. Sully’s Dunkelweizen [{"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 #:

2006-08

Brew Date:

May 27, 2006

Tap Date:

August 25, 2008

Cost:

34.58

Statistics

OG:

1.050 12.4° P

FG:

1.010 2.6° P

Real Extract:

4.4° P

Attenuation:

79% Apparent – 64.5% Real

Color:

15.3SRM

IBU:

10.6

BU/GU:

0.21

ABV:

5.5%

ABW:

4.2%

Calories:

166 12 oz

Fermentables

Amount	Fermentable	% of Grist
6.00 pounds	LME - Wheat	65.7%
1.25 pounds	German Wheat Malt Dark	13.7%
1.25 pounds	German Dark Munich Malt	13.7%
0.13 pounds	American Black Patent	1.4%
0.50 pounds	Honey (Clover)	5.5%
9.13 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.75 ounces	Tettnanger	60 minutes	Boil	Pellets	3.7%
0.50 ounces	Hallertauer Mittlefruh	15 minutes	Boil	Pellets	3.7%
0.50 ounces	Hallertauer Mittlefruh	1 minutes	Boil	Pellets	3.7%
1.75 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1/8 tsp.	Super Irish Moss	Other	Boil	15 minutes
1 tsp.	Gypsum	Water Agent	Boil	60 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Hefeweizen Ale	White Labs	WLP320	Liquid

Fermentation and Aging

Primary:

7 days @ 65-70° F

Secondary:

7 days @ 65-70° F

Age:

35 days @ 65-70° F

General Info

Recipe formulated to be true to BJCP style, brewed in honor of my bud Tedd’s upcoming birthday celebration where the keg will be tapped. The beer is spot on for style in color and ingredients used (over 60% of grains is malted wheat and Munich).

Procedure

Steep specialty grains for 30 minutes in 1 gallon of 160 degree water treated with 1 tsp. of Gypsum
Sparge with 1 gallon of 168 degree water
Add extract and bring to a boil
Total boil time: 60 minutes
- Add Tettnanger hops at boil (bittering)
- Add first round of Hallertau hops at 45 minutes (flavor)
- Add Irish Moss at 45 minutes
- Add second round of Hallertau hops at 59 minutes (aroma)
Cool wort to 70-75 degrees
Pitch yeast

T.P. Sully’s Dunkelweizen

DunkelweizenBJCP 2008 – 15B