Stoneloose Finest BrewBlog > Opskrifter > Dunkel Weissbier [Dunkelweizen]

Style:

Category:	German Wheat and Rye Beer
Number:	15B

A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefe-weizen blended with the malty richness of a Munich dunkel.

Commercial Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz.

Contributor:

Gert Trier Larsen

Yield:

23 liters

Color (EBC/SRM):

29.5/15

Bitterness (Calc):

15.3 IBU (Rager)

BU/GU:

0.27

Calories:

185 (12 ounces)

ABV:

5.6%

ABW:

4.4%

OG:	1.056
OG (Plato):	13.81° P
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	5.42° P
App. Atten.:	74.1%
Real Atten.:	60.7%

Method:	All Grain
Source:	Den store bog om håndbryg

Enter desired final yield (volume):

liters

2.70 kilograms

German Wheat Malt Dark

Color (L):	6-8 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

48.2% of grist

2.30 kilograms

German Dark Munich Malt

Color (L):	8-10 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

41.1% of grist

0.30 kilograms

German CaraMunich Malt III

Color (L):	53-60 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Dark crystal. Results in deep saturated color and a fuller flavor.

5.4% of grist

0.30 kilograms

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

5.4% of grist

5.60 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	23 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	70 minutes
Runoff Volume Needed:	30.5 litres	23 litres (final boil volume) ÷ 0.96 (cooling) + 6.5 litres (boil evaporation)
Grain Amount:	5.6 kilograms
Grain Absorbtion:	9.9 litres
Total Water Needed:	44.2 litres	30.5 litres (runoff) + 9.9 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	14 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	30.2 litres	44.2 litres (total water) – 14 litres (mash water)

)

100% of grist

0.5

Protafloc @ 55 minutes

32.00 grams

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

Leaf @ 0 minutes
Type: Bittering
Use: Boil

32.00 grams

Total Hop Weight

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Name:	Bavarian Wheat Yeast
Manufacturer:	Wyeast
Product ID:	3056
Type:	Wheat
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	18–23°C
Amount:	12 gr

Start med 13,5 l i bryggeren. Mæsketid 1 time ved 65 grader. Udmæskning til 27 l ved 75 til 78 grader. Kogetid 1 time 10 minutter. Humlen puttes i fra kogningens start. Protafloc puttes i 15 minutter før endt kogning.

Start med 13,5 l i bryggeren.

Mæsketid 1 time ved 65 grader.

Udmæskning til 27 l ved 75 til 78 grader.

Kogetid 1 time 10 minutter.

Humlen puttes i fra kogningens start.

Protafloc puttes i 15 minutter før endt kogning.

Primary:	7 days @ 22° C
Tertiary:	14 days @ 22° C
Lager:	21 days @ 12° C

Beskrivelse: En kompleks maltkarakter og frugtagtige aromaer fra gæren skaber denne lækre tyske hvedeøl, som man nærmest ikke kan få for meget af. Kilde: Den store bog om håndbryg, side 196.

Beskrivelse:

En kompleks maltkarakter og frugtagtige aromaer fra gæren skaber denne lækre tyske hvedeøl, som man nærmest ikke kan få for meget af.

Kilde:

Den store bog om håndbryg, side 196.

All Club Opskrifter
Dunkel Weissbier
Honning-ale
Klosterøl
Old Ale
Patersbier
Witbier