Dunkelweizen – All Grain

Statistics

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.

Comments

Considered a decoction, but thought better of it. Single infusion all the way.

Malts and Grains

Amount Malt/Grain %
2.75 pounds German Light Munich Malt 25.3%
5.75 pounds German Wheat Malt Light 52.9%
1.50 pounds Belgian Plisen Malt 13.8%
0.38 pounds Crystal Malt 40L 3.4%
0.12 pounds German Carafa II 1.1%
0.25 pounds German Chocolate Rye Malt 2.3%
0.13 pounds German Rye Malt 1.1%
10.87 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Liberty 60 min 5.0%
1.00 ounces Total Hop Weight

Yeasts

Procedure

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

Fermentation and Aging

Primary:
10 days @ 62° F
Secondary:
7 days @ 62° F
Age:
28 days @ 55° F

Dunkelknucklehead

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: