dunkel-dunkelweizen
Batch Size:
5.5 gal.
Brewed By: Daniel C
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Munich Malt
01
9.5
Vienna
01
9.5
Wheat Malt
05
47.6
Pale Malt 2-Row (Maris Otter)
03
28.6
Black Patent
0.5
4.8
Total Weight
10.50
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.6°F
3.0 gal.
5.0 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Perle - Pellet
6.7
1.25
60
34.4
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
23 SRM
1.053
5.7
81.1
1.55
FG
IBU
Calories
Target BV
1.010
34.4
231
(per 16 oz. Pint)
0.65
Target Beer Style Info. & Typical Ingredients
WHEAT BEER
Bavarian Dunkelweizen
SG Range: 1.044 to 1.056
FG Range: 1.010 to 1.014
IBU Range: 10 to 18
SRM Range: 14 to 23
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WL 300
Fermentaion Temp: 72°F