Dunkelweizen – Extract

Statistics

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).

Comments

Racked to primary and took OG reading (May 27, 2006).

Racked to secondary and took a gravity reading. The banana nose was a bit subdued than when I used the same yeast on the Honey Wiezenheimer. Hmm. Anyway, the beer was still a bit cloudy, but tasted quite good (June 3, 2006).

Racked to keg and pressurized. Began aging process (June 10, 2006).

Beer has aged to maturity and clarified. The taste is malty with a tart finish. Keg tapped out at 11:30 pm (July 15, 2006).

Extract

Amount Extract % of Grist
6.00 pounds LME - Wheat 69.6%
6.00 pounds Total Extract Weight 69.6% of grist

Malts and Grains

Amount Malt/Grain %
1.25 pounds German Wheat Malt Dark 14.5%
1.25 pounds German Dark Munich Malt 14.5%
0.13 pounds American Black Patent 1.4%
2.63 pounds Total Grain Weight 30.4%

Adjuncts

Amount Adjunct
0.50 pounds Honey (Clover)

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Tettnanger 60 min 3.7%
0.50 ounces Hallertauer Mittlefruh 15 min 3.7%
0.50 ounces Hallertauer Mittlefruh 1 min 3.7%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Hefeweizen Ale White Labs Liquid 35 ml

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

Fermentation and Aging

Primary:
7 days @ 65-70° F
Secondary:
7 days @ 65-70° F
Age:
35 days @ 65-70° F

T.P. Sully’s Dunkelweizen

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: