Dunkelweizen – All Grain

Statistics


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Malts and Grains

Amount Malt/Grain %
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 Wheat Chocolate Malt 4.4%
0.75 pounds Flaked Wheat 6.7%
11.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Honey

Hops

Amount Hop Time AA
0.75 ounces Hallertauer Mittlefruh 60 min 4.5%
0.25 ounces Hallertauer Mittlefruh 3 min 4.5%
1.00 ounces Total Hop Weight

Yeasts

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

Procedure

  • Single infusion mash or step mash
  • If step mashing:
    • Add 2.5 gallons of water and mash at 135 degrees for 30 minutes
    • Add 1.5 gallons of near-boiling water at 30 minutes to raise the temperature to 155 degrees
    • Mash another 45 minutes
  • Sparge with 4 gallons of water at 170 degrees
  • Collect 5.5 gallons of wort
  • Total boil time: 60 minutes
    • Add first round of Hallertau hops at 60 minutes (bittering)
    • Add honey at 45 minutes
    • Add second round of Hallertau hops at 45 minutes (aroma)
    • Add third round of Hallertau hops at 57 minutes (aroma)
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Notes

Dark wheat beer with a creamy head and clean finish.