Headlines

Tell us what cool things you've done during the year!

The Next Club Meeting is June 2nd in Woodland Hills. Come have a beer or join us for the Mayfaire Festival on May 18th in Acton!

Join Our Yahoo Group

Our Group Page

 

Who's online

There are currently 2 users and 33 guests online.

Online users

Home

BV's Dunkleweizen

Deacon's picture
Submitted by Deacon on Sun, 12/04/2011 - 23:21
After 3 trips to Germany in the space of a year, Brian Vessa was hot to brew the trendiest beer style in Europe these days -- Dark Wheat Beer, or Dunkleweizen. Here is the recipe he came up with.
Recipe Stats
Brewed By: 
Brian Vessa, Les Jones, Bruce Brode
Brew Date: 
10/08/2011
Classic Style: 
Bavarian Dunkleweizen
Original Gravity: 
1.056 O.G.
Final Gravity: 
1.016 F.G.
Batch Size: 
20.0 gallons
IBUs: 
17.0 IBUs
ABV: 
5.00% ABV
Boil Time: 
60 minutes
Pre-Boil
Malt/Grain/Sugar/Extract: 

22 pounds (55%) Weyermann malted wheat
10 pounds (25%) Weyermann Munich malt
5.6 pounds (14%) Weyermann Vienna malt
1.2 pounds (3%) Caramunich malt
0.4 pound (1%) Melanoidin malt
0.4 pound (1%) Cara Wheat malt
0.4 poudn (1%) Carafa II malt
1 pound rice hulls for lautering

Mashing Instructions: 

Dough to strike 122 F. for 30 minutes. Raise to 141 F. for 45 minutes. Raise to 156 F. for 30 minutes. Raise to mash-out at 170 F.

Hops: 

5 ounces Spalt pellets at 3.9% alpha acid, single addition

Extra Ingredients: 

Water: equal parts reverse-osmosis filtered water and Monrovia tap water

Yeast: 

For each 5-gallon fraction:
White Labs WLP 038 Dusseldorf Altbier yeast
Wyeast 1007 European Ale yeast
Wyeast 3056 Weizen yeast
Wyeast 3068 Weizen (Weihenstephan) yeast

»