It does not mean that these fermentation compounds should overwhelm the other characteristics of the beer. My favorite German-style wheat beer is dunkelweizen. White Labs Hefeweizen IV yeast strain gives this dunkelweizen an evident clove character with an exceptionally crisp finish subtly balanced malty and dark roasted flavors. (75 g) Weyermann Carafa® Special II (430 °L) 2.96 AAU Hallertau pellet hops (0.74 oz./21 g at 4% alpha acids) (60 min.) (3 kg) Great Western wheat malt (2 °L) or similar 3.3 lb. Berliner Weisse has too much acid for day-in and day-out and my stomach would complain. Be inspired by an annual subscription to Brew Your Own print magazine. Midnight Dunkelweizen. The balance between bittering and sweetness is usually even, though some examples can have an initial sweetness up front. Hops & Berries The balance should be even or maybe slightly sweet, but not more. Slight, soft caramel notes and toasty, bread crust-like melanoidin character from Munich malt should be present in moderate levels. After trying and enjoying the Hefeweizen recipe, I thought Id try the Dunkelweizen from the recipes resource. Lift the grain bag out of the steeping liquid and rinse with warm water. Do not squeeze the bags. Dunkelweizen Recipes. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.” Malty richness balanced with the spicy/fruity character is what it is all about. It does not take a lot and too much can be overwhelming. (5 gallons/19 L, all-grain) OG = 1.050 (12.4 °P) FG = 1.012 (3.1 °P) IBU = 15 SRM = 18 ABV = 5.0%, 6.6 lb. (Pricing for U.S. orders only), BREW YOUR OWN 5515 MAIN ST. MANCHESTER CENTER, VT 05255 PH. ------------------------------------------------------------------, 5 lb (2.27 kg) Wheat Liquid Malt Extract ABV (est): 5.5%, 4.5 lb (2.04 kg) German Pilsner Weizenbock is too big and rich and I would get fat. I skip kettle finings for this beer. The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter. Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. It is critical that a brewer keeps these compounds restrained and that they blend in with the overall harmony of the beer, especially the malts. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. 1.25 lb German Pilsner 0.5 oz (14 g) Tradition (15 minutes) Add the bittering hops with 60 minutes remaining in the boil. Get the best brewing tips, techniques, and recipes in your inbox. SAVE 25%! The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly kilned Pilsner malt and results in less DMS in the finished beer. Follow the remainder of the all-grain version of this recipe. 0.5 lb (227 g) Carared If you are interested in giving all-grain a try, the brew in a bag method is an easy way to get started as it is very similar to steeping grain in a bag. (1.2 kg) Durst or Weyermann Munich malt (8 °L) or similar 1.9 lb. A mild clove/banana flavor accents the spicy character of Tradition hops. (5 gallons/19 L, extract with grains) OG = 1.051 (12.7 °P) FG = 1.013 (3.2 °P) IBU = 15 SRM = 15 ABV = 5.1%, 4.4 lb. Boil for 90 minutes. A crisp wheat flavor is balanced by a slight chocolate maltiness. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Take your homebrewing skills to the next level. Steep the bag in about 1⁄2 gallon (~2 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). I skip using kettle finings in this beer. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.043 (10.8 °P). (250 g) Briess CaraMunich malt (60 °L) or similar 2.6 oz. 6.2 lb. 0.25 lb (113 g) Chocolate. Stir thoroughly and bring to a boil. Always try to use German hops for German beers, such as Hallertau, Spalt, Tettnang, Perle, Magnum or Tradition. The melanoidin-rich malt character, the touch of caramel, the spicy/fruity fermentation profile, and the balanced finish would keep me entertained, fit, and my old-man stomach happy. (150 g) Dingemans Special B malt (120 °L) or similar 5.3 oz. 0.33 lb (150 g) Chocolate Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The ideal extract would be at least 50% wheat malt and the rest dark Munich malt. Lift the grain bag out of the steeping liquid and rinse with warm water. (2 kg) wheat liquid malt extract (4 °L) 2.2 lb. A darker, stronger version of Bavarian wheat beer. Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Aug 22, 2015 - 3 min read, Original Gravity (est): 1.056 Alternatively, a blend of wheat, Munich and Pilsner malt along with a heavier hand on the specialty grains seems to do well in competition. I have used a number of wheat and Munich malt extracts with good results. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Enroll in the BYO Digital Membership for 12 months to access premium recipes, tips, techniques, and DIY projects. By German law, at least 50% of the grist must be malted wheat. Another option is to split the caramel malt addition into a lower color and higher color malt, to develop some complexity. (1 kg) Weyermann Munich Amber liquid malt extract (8 °L) 8.8 oz. Enroll in the BYO Digital Membership plus subscribe to Brew Your Own magazine. Ferment at 62 °F (17 °C) until the beer attenuates fully. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. Hop character is minimal or non-existent. This recipe is on the bigger end of the style, with a rich caramel note. Delivered right to your mailbox. Batch Size: 5 gallons. Dunkelweizen (5 gallons/19 L, extract with grains) OG = 1.051 (12.7 °P) FG = 1.013 (3.2 °P) IBU = 15 SRM = 15 ABV = 5.1%. (250 g) Briess CaraMunich (60 °L) or similar 2.6 oz. .5 lb (227 g) Carared Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.047 (11.8 °P). The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.043 (10.8 °P). Type: Ale. The total wort boil time is 60 minutes. Liberty or Mount Hood can be acceptable substitutes if you cannot source one of the others. Like most weizen-style beers, dunkelweizen has a grainy, bready flavor underlying the beer. A traditional dunkelweizen would be 50 to 70% wheat malt, 30 to 50% dark Munich malt and a small amount of mid-color caramel malt. Keep in mind wheat malt is huskless, so if your equipment is prone to stuck mashes, you might want to add a volume of rice hulls equal to the volume of wheat malt. Add the bittering hops with 60 minutes remaining in the boil. Ingredients Allow the bags to drip into the kettle for a few minutes while you add the malt extract. The characteristic flavors of banana and clove are present, as is the tendency to allow the yeast to remain in suspension, and the beers are largely indistinguishable in their brewing processes. My preference is for Weyermann Carafa® Special, a huskless, roasted malt. Dunkelweizen has the same spicy/fruity character of a hefeweizen, but it also has a rich Munich malt character, similar to, but not as intense as a Munich dunkel. Avoid packing the grains too tightly in the bag, using more bags if needed. 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