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Christmas Dunkelweizen

168 calories 15.5 g 330 ml
Beer Stats
Method: BIAB
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
No Chill: 30 minute extended hop boil time
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created Thursday November 18th 2021
1.055
1.011
5.7%
17.5
19.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 67.2%
0.80 kg Munich - Light 10L0.8 kg Munich - Light 10L 33 10 13.4%
500 g United Kingdom - Maris Otter Pale500 g Maris Otter Pale 38 3.75 8.4%
300 g Belgian - Special B300 g Special B 34 115 5%
250 g Weyermann - Chocolate Wheat250 g Chocolate Wheat 34.8 415 4.2%
100 g Flaked Wheat100 g Flaked Wheat 34 2 1.7%
5,950 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 First Wort 0 min 12.36 66.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.16 33.3%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 70 °C 60 min
8 L Fly Sparge -- --
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
1 each Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
11 Grams
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe copied and adapted from my Toffee-bomb dunkelweizen (which was James Morton's recipe).

The brew day that just kept giving. Liquid not going through the mash for lauter and sparge...had to keep sparging to get the volume...the brew kettle kept shorting out...then appears the element had burnt a lot of trub...then cleaning up I can't get the tap out...
So, with all of that quite happy with OG 1.055. A bit off but with all things considered not too bad.
Sample didn't taste burnt so I may have been lucky with that.
Noticed that I missed off Light Crystal malt from the grain bill, so will probably not get the toffee bomb effect now. Also noticed that using finings may make this drop too bright to be a Dunkelweizen (the sample was very clear). So may need to re-categorise as Dunkel Kristallweizen. We shall see...
Krausen has hit the roof of the fermenter by day 2 so going great guns.
Day 3 gravity down to 1.022. A little way to go yet. Smells fantastic
Sample tasted very good. A bit of sweetness and lots of bubblegum. Early days of course.
Day 6 gravity down to 1.013. Will give it a few more days yet. Want it to get to target before bottling. Samples not clear so definitely not a Kristallweizen. As long as it tastes good who cares?
Still.drinking this one and my word it is immense. The burning of trub on the false bottom of the boil kettle has actually given it a really interesting smoky twist. Not overpowering at all but just enough to give it interest. Could add small amount of rauchmalt to do this of course.
Definitely a keeper. Second dunkelweizen I have brewed and I will be brewing more.

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  • Public: Yup, Shared
  • Last Updated: 2022-01-29 08:21 UTC
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