RecipeDB - Done Vell

[Dazza_devil]

Unkel Dunkel

Wheat - Dunkelweizen
Extract

1 Votes

Brewer's Notes

OG was 1.050, FG was 1.013. The Caramunich III was actually Dingemans Special B and the Wheat malt was Muntons Dried Wheat Malt. Around 2 litre starter Wyeast 3638 pitched at high krausen and fermented @ 19 degrees C, perhaps overpitched. A very tasty drop, best enjoyed fresh.

Malt & Fermentables

%	KG	Fermentable
	0.2 kg	Weyermann CaraWheat
	0.2 kg	Weyermann Caramunich III
	0.1 kg	Weyermann Chocolate Wheat
	3 kg	Muntons LME - Wheat
	0.15 kg	Dextrose

Hops

Time	Grams	Variety	Form	AA
	35 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins)

Yeast

2000 ml

Wyeast Labs 3638 - Bavarian Wheat

24L Batch Size

Brew Details

• Original Gravity 1.046 (calc)
• Final Gravity 1.012 (calc)
• Bitterness 15.3 IBU
• Efficiency 75%
• Alcohol 4.41%
• Colour 32 EBC
• Batch Size 24L

Fermentation

• Primary 14 days
• Conditioning 3 days

 

[Dazza_devil]

At 4 weeks in the bottle this brew was spot on and absolutely delicious. Pity there is now only 1X750ml Coopers and 1X 330ml Chimay bottle of it left .
A gorgeous red hue looking through to the light and a wonderful creamy head which stayed to the end.
Every thing seemed to balance nicely with every aspect of this beer. I'll be making this again for sure.

 

[JesseGray]

Hey, I am going to give this recipe a crack next week - just wondering if you can give me any advice, this will be my first time steeping grains and only my second all extract brew! Will be using WB-06 yeast as well, so hopefully that will work out!

 

[manticle]

What advice are you after? Boagsy hasn't posted here in a while.