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Jackson Dunkelweizen
I am brewing a 10 gallon mash-extract batch for our wedding. It is in a castle and we need something that is easy to drink but will go well with our food.
| Brewer: | Chris McMath | Email: | jcmcmath@hotmail.com | |||||
| Beer: | Jackson Dunkelweizen | Style: | Dunkelweizen | |||||
| Type: | Partial mash | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.057 | FG: | 1.010 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | gypsum to mash water | |||||||
| Grain: | 3 lb. German Pilsner 3 lb. Wheat malt 4 lb. German Munich .5 lb. melanoidin malt .5 lb. Belgian Special B .5 lb. German Vienna 1 lb. Belgian CaraMunich |
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| Mash: | 75% efficiency | |||||||
| double decoction mash mash in at 90, rest 20 min raise to 122 , 30 min pull decoction, raise to 155, rest 30 min, boil 30, add back raise to 155, 30 min pull decoction- raise to boiling, boil 30 min add back, stablize at 170, rest 30 sparge 5 gal at 180 deg |
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| Boil: | 90 minutes | SG 1.094 | 6 gallons | |||||
| 6 lb. Wheat extract | ||||||||
| irish moss at 15 min to go | ||||||||
| Hops: | 1 oz. Centennial (9.1% AA, 90 min.) 2 oz. Hallertauer (4.25% AA, 90 min.) 1 oz. crystal (3.8% AA, 30 min.) 1 oz. Hallertauer (aroma) |
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| Yeast: | Wyeast 3068- weihenstephan wheat, 1/2 gallon starter, split between 2 fermenters | |||||||
| Log: | boil 90 min with sparge run off, extracts, hops at 90, 25, 5 min cool and strain into 2 five gal fermenters, top with water. ferment 1 week, secondary in keg |
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| Carbonation: | natural carbonation in keg- 3/4 cup sugar. | |||||||
Recipe posted 07/02/08.
