Dunkelweizen
BJCP 2008 – 15B
Batch #:
2007-16
Brew Date:
June 3, 2007
Tap Date:
July 14, 2007
Cost:
26.25
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
17SRM
IBU:
21
BU/GU:
0.42
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 3.00 pounds | German Light Munich Malt | 26.7% |
| 5.00 pounds | German Wheat Malt Light | 44.4% |
| 2.00 pounds | British Maris Otter Pale Malt | 17.8% |
| 0.50 pounds | German Carafa I | 4.4% |
| 0.75 pounds | Flaked Wheat | 6.7% |
| 11.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Hallertauer Mittlefruh | 60 minutes | Boil | Pellets | 4.5% | |
| 0.25 ounces | Hallertauer Mittlefruh | 3 minutes | Boil | Pellets | 4.5% | |
| 1.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Hefeweizen Ale | White Labs | WLP320 | Liquid |
Mash Profile Step
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Step 1 | 30 minutes | 135° F | |
| 2 | Step 2 | 45 minutes | 155° F | |
| 3 | Sparge | 20 minutes | 170° F | |
| 4 | Sparge | 20 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
9 days @ 68° F
Age:
28 days @ 65° F
General Info
Dark wheat beer with a creamy head and clean finish.
Notes for next time:
- Cut back on Carafa...possibly to 3 ounces only. Finished beer is very roasty, not unpleasant, but more so than anticipated
