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dunkel vise
My first try at dunkelweizen. Sparge and lauter went surprisingly well.
| Brewer: | d bowman | Email: | monad9@comcast.net | |||||
| Beer: | dunkel vise | Style: | Dunkelweizen | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.053 | FG: | 1.012 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Grain: | 4 lb. Belgian pale 4 lb. Wheat malt 1 lb. Belgian CaraMunich 4 oz. Carafa II |
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| Mash: | 78% efficiency | |||||||
| Triple decoction. All temps are degrees Fahrenheit. protein rest at 122 for 20 minutes. first decoction brings temp to 145. held for 30 minutes. second decoction brings temp to 152. held 30 minutes. third decoction (part of the second decoction was held at boiling) brings temp to 158. held 30 minutes. temp brought to 170 in preparation for sparge. heat was applied gradually til temp was over 165, allowing mash to complete. |
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| Boil: | 60 minutes | SG 1.044 | 6 gallons | |||||
| as temp of wort came to boiling (starting about 200 degrees), protein foam was skimmed from surface of wort. hops added after boil began. this resulted in MINIMAL trub. | ||||||||
| Hops: | 1 oz. Hallertauer (4% AA, 60 min.) | |||||||
| Yeast: | wlp300. aiming for lots of banana and clove flavor. | |||||||
| Log: | brewed 4/7/04. yeast pitched at 67 degrees. brew temp will be somewhat on low end, tending towards 65 to 68 degrees. |
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| Carbonation: | beer will be racked to corny keg when gravity is 1.015, allowing at least partial natural carbonation. | |||||||
Recipe posted 04/08/04.
