The High Plains Draughters Recipe Database


Dunkelweizen
contributed by Tim Nagode on 1996-10-13
makes 5 gallons

Ingredients List  

4.5 lbs wheat malt
5 lbs Breiss 2-row malt
0.5 lbs crystal malt (90L)
0.5 lbs caramunich malt (90L)
0.5 oz Perle hops (7% alpha, 60 minutes in nylon)
Me V 033 yeast
Wyeast 1084 yeast

Brewing Notes  

Double decoction mash. Mashed in with 11 qts brewing water at 132 degrees to reach protein rest temperature of 122 degrees. At 30 min. into mash, pulled 5 qts of stiff mash and slowly brought to boil over 30 min. Boiled for another 10 min., then added back to main mash to reach saccrafication temp. of 150 degrees (required some temp. boost on stove top as well.) At 110 min. into mash, pulled 5 qts of stiff mash and slowly brought to boil over 30 min. Boiled for another 10, then added back to main mash to reach mash out of 168 degrees. Sparged with 4.5 gal. of 170 degree brewing water. Chilled, aerated and pitched with .5 pint starters of each yeast.

Fermentation Notes  

Primary fermentation should last at least 5 days at 65-70F. Secondary should last at least 5 more days. Rack and bottle with 1.2 cups corn sugar.

Gravity  

Original gravity: 1.052
Final gravity: 1.013

Competition Record  

Tim Nagode, 1st place Weisse is Nice, 1995 HPD Club-only Competition



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