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I am trying to put together my first extract recipe for my first brew attempt. I have been looking reading other reciepes and was trying to come up with my own and would like someone to review it and see if the ingredients look ok and your thoughts on them.
Thanks
HOME BREW RECIPE:
Title: Herr Buckner's Dunkelweizen
Author: Harold Buckner
Brew Method: Extract
Style Name: Dunkelweizen
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 6.5 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.056
Final Gravity: 1.015
ABV (standard): 5.33%
IBU (tinseth): 12.33
SRM (morey): 17.26
FERMENTABLES:
4.5 lb - Dry Malt Extract - Wheat (61.2%)
1 lb - Dry Malt Extract - Amber (13.6%)
STEEPING GRAINS:
0.5 lb - CaraMunich III (6.8%)
0.35 lb - Carafa I (4.8%)
1 lb - Dark Wheat (13.6%)
HOPS:
0.75 oz - Hallertau (AA 3.8) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Hallertau (AA 3.8) for 5 min, Type: Pellet, Use: Aroma
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temperature: 64 F - 75 F
NOTES:
The best yeast choices are Wyeast 3638 (Bavarian Weizen) for a slightly sweeter dunkel or Wyeast 3068 (Weihenstephan) for more clove, apple and banana notes. You can also use White Labs WLP300 (Hefeweizen Ale).
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-09-16 10:13 UTC
Recipe Last Updated: 2012-09-16 10:12 UTC
Thanks
HOME BREW RECIPE:
Title: Herr Buckner's Dunkelweizen
Author: Harold Buckner
Brew Method: Extract
Style Name: Dunkelweizen
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 6.5 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.056
Final Gravity: 1.015
ABV (standard): 5.33%
IBU (tinseth): 12.33
SRM (morey): 17.26
FERMENTABLES:
4.5 lb - Dry Malt Extract - Wheat (61.2%)
1 lb - Dry Malt Extract - Amber (13.6%)
STEEPING GRAINS:
0.5 lb - CaraMunich III (6.8%)
0.35 lb - Carafa I (4.8%)
1 lb - Dark Wheat (13.6%)
HOPS:
0.75 oz - Hallertau (AA 3.8) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Hallertau (AA 3.8) for 5 min, Type: Pellet, Use: Aroma
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temperature: 64 F - 75 F
NOTES:
The best yeast choices are Wyeast 3638 (Bavarian Weizen) for a slightly sweeter dunkel or Wyeast 3068 (Weihenstephan) for more clove, apple and banana notes. You can also use White Labs WLP300 (Hefeweizen Ale).
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-09-16 10:13 UTC
Recipe Last Updated: 2012-09-16 10:12 UTC