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Experimentor Dunkel
Sharp Clove Aroma and Flavor at 4-8 wks after bottling.
Mellows nicely at about 12 weeks @ 62°F.
| Brewer: | Taras | Email: | dachsies4@hotmail.com | |||||
| Beer: | Experimentor Dunkel | Style: | - | |||||
| Type: | All grain | Size: | 6.25 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.067 | FG: | 1.022 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | 1/2 bottled spring water; 1/2 distilled water | |||||||
| Grain: | 5 lb. 4 oz. American 2-row 7 lb. 8 oz. Wheat malt 10 oz. German Munich 10 oz. Belgian CaraMunich 1 oz. Karafa I 9 oz. Oat Hulls |
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| Mash: | 80% efficiency | |||||||
| Mash-in with 19 qts. @ 165°F to an adjusted mash temperature of 150°F. Hold for 90'. Mash-out @ 172°F for 5 min and sparge with 20 qts @ 170°F Adjust volume as needed to get initial boil volume of 7.25 gal. |
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| Boil: | 90 minutes | SG 1.056 | 7.5 gallons | |||||
| DO NOT ADD IRISH MOSS! | ||||||||
| Hops: | .5 oz. Hallertauer (4.0% AA, 90 min.) .9 oz. Hallertauer (4% AA, 60 min.) |
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| Yeast: | WLP380 White Labs Hefeweizen IV WLP023 White Labs Burton Ale |
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| Log: | 7 days primary fermentation @ 68°F (Caution - Extremely Vigorous!!!) 14 days secondary fermentation @ 62°F |
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| Carbonation: | Bottled with 1 1/4 c. Laaglander Extra Light DME. Initially Conditioned for 4 weeks @ 62°F. | |||||||
| Tasting: | I picked up the wrong yeast (Burton Ale WLP023) by accident, then added the Hefeweizen IV when I discovered the mistake. It added a nice complex finish. | |||||||
Recipe posted 04/21/02.
