Monday, November 19, 2007

DunkelWeizen Basement Brewing Recipe

Ingredients

  • 6.6lbs of Muntons Wheat Liquid Malt Extract
  • 8oz Malted White Wheat
  • 8oz Crystal 80°L
  • 4oz Black Patent Malt 470-560°L
  • 4oz Chocolate Malt 340-450°L
  • 1oz Hallertauer hops (60min)(Bittering)
  • .5oz Tettnag hops (15min)(Flavor)
  • 1 capsule of “Sevomyces” yeast nutrient
  • White Labs “Hefeweizen” yeast WLP300

Directions
  1. Combine and crack the grains and place in a muslin grain bag. This keeps the grains all together.
  2. Bring 2 Gallons of water up to 160°-165°. Then place the grain bags in the water and steep for 30 minutes.
  3. Lift the grain bags out of the water and let them drain. Do not squeeze the bags, just let them drain until the dripping slows.
  4. Bring the water to a boil
  5. Remove the kettle from the heat and add the malt extract. Stir it in until it is dissolved. It may be easier if you soak the malt in hot water while the grains are steeping.
  6. Place the kettle back on the burner and bring back to a boil.
  7. Add the 1oz Hallertauer hops to the boiling wort and let cook for 45 minutes. Be careful that the wort doesn’t boil over the kettle.
  8. After 45 minutes add the .5oz Tettnag hops. Let boil for 5 minutes.
  9. After 5 minutes add the Sevomyces yeast nutrient. Let boil for 10 minutes more.
  10. After the last 10 minutes are up, strain the hops out.
  11. After the hops are out, immediately place the whole kettle in a tub of ice. The temperature of the wort needs to drop down to 85° - 90°. Keep a cover on the kettle to avoid anything from entering the kettle.
  12. Once wort cools, pour it into the fermentation bucket. Place a fine grain steel strainer over the bucket to strain while you pour. All left over debris need to be removed before fermentation.
  13. Bring the wort level up until it reached 5 gallons. Make sure the temperature of the wort is around 70°.
  14. At this time, take a reading with your Hydrometer. The Specific Gravity should be around 1.052 - 1.054.
  15. Take a sanitized spoon and stir and splash the wort around to help get oxygen into the wort. This will help the yeast grow.
  16. Crack and pour the yeast into the wort and stir it in.
  17. Cover the fermentor and add the air lock.
  18. Fermentation should start in 18 - 24hours and should last 10 - 12 days.


Photo's of the Process
The Secret RecipeAll The IngredientsThe Grains In Their Soaking BagsBoiling Up The WortSoaking The Malt In Hot Water To Loosen It UpSome Of The HopsAdding The 2nd Whole Leaf HopsThe Strained Out HopsCooling Down The WortWhite Labs HefeWeizen Live YeastMy 9 Gallon Primary Fermentor With Brew Belt24 Hours Later - Fermentation Has Begun.


I will post again once the fermentation stops and I bottle with bottling instructions.

4 comments:

Nick said...

The Dunkelweizen recipe looks straight forward and I plan on using it.

Can you tell me how this turned out? I couldn't find a post about it.

Jeff Louella said...

It came out tastey. I think I would switch out the chocolate malt for melanoidan malt for a more authentic taste.

Nick said...

The Dunkelweizen came out pretty good. Now, if I can just get the carbonation right on my keg set up it will be even better.
I need to brew this in an All Grain version.
Thanks again for the recipe.

CRM Mark said...

copied your recipe and will give it a try. other than the malt change you suggested, anything else? I made a Dunkel once before and it pleasantly was nothing like summer wheat beers. not yeasty, citrus, etc. Ended up something more like an October Fest or Marzen. Is this consistent with your results for this recipe?