Dunkelweizen
Dunkelweizen

 

Type: All Grain

 Date: 2/5/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Munich Malt (9.0 SRM) Grain 53.33 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 35.56 %
0.50 lb Caramunich Malt 3 (60.0 SRM) Grain 4.44 %
0.50 lb Special B Malt (150.0 SRM) Grain 4.44 %
0.25 lb Carafa II (412.0 SRM) Grain 2.22 %
0.50 oz Galena [11.00 %] (60 min) Hops 16.4 IBU
3 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.11 % Actual Alcohol by Vol: 5.21 %
Bitterness: 16.4 IBU Calories: 231 cal/pint
Est Color: 20.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.25 lb
Sparge Water: 4.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.00 qt of water at 164.5 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
2-5-13: Saved yeast cake bottles were pretty low on yeast, so I added 3 instead of one like normal.
Tasting Notes: Banana esters were a little lower than desired on this beer. Some slight caramel malt coming through with a somewhat medium-full mouthfeel.

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