Dunkelweizen

Source: Mark Stevens
Recipe added: 03/10/97
Email: stevens@alpha.rollanet.org

Smooth, soft, malty wheat beer with a brownish color---not black. Some clove/banana notes, but muted. Primary flavor/ aroma is one of malt.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1009
Time in Boil: 60 minutes
Primary Fermentation: 60 degrees, 7 days
Secondary Fermentation: 60 degrees, 7-10 days

Ingredients:

5 pounds 2-row pale malt
5 pounds malted wheat
3/4 pound dark Munich malt
1/4 pound medium crystal malt (60 L)
1-3/4 ounce Hallertau hops (2.4 alpha, 60 minute boil)
Wyeast 3056 Bavarian wheat yeast

Procedure:

Protein rest 122 degrees for 30 minutes, raise to 144 degrees and pause 5-10 minutes, raise to 152 degrees for 40 minutes for saccharification. Mash out at 170 for 10 minutes and sparge. Boil 1 hour or longer, using Hallertauer hops for full hour. Chill to below 60 and pitch yeast.

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