(150 g) Briess crystal malt (40 °L) or similar 2.6 oz. Boil for 90 minutes. I skip kettle finings for this beer. 0.5 lb (227 g) Dextrine/Carafoam The bulk of the hopping should be as a bittering addition at 60 minutes. Just add it to the boil kettle. The balance should be even or maybe slightly sweet, but not more. The Munich malt adds a rich, grainy, bready malt character and the caramel malt adds a gentle note of caramel sweetness. Be inspired by an annual subscription to Brew Your Own print magazine. Dunkelweizen Recipes. While I don’t think an acidic or tart character is indicative of great dunkelweizen, I do think proper attenuation, pH and hop/malt balance keeps this style refreshing and balanced with any malty sweetness. 0.25 lb (113 g) Carafa I, ---------------------------------------------------------------------, 7 lb (3.18 kg) Wheat Liquid Malt Extract I skip kettle finings in this beer. The proper pitch rate is 10 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 2-liter starter. A traditional dunkelweizen would be 50 to 70% wheat malt, 30 to 50% dark Munich malt and a small amount of mid-color caramel malt. 43 recipes found that match your criteria. Ive never used grains before and cant seem to locate Crystal Wheat Grain or Midnight Wheat Grain on the websites of the three LHBSs nearest to me. (3 kg) Great Western wheat malt (2 °L) or similar 3.3 lb. The balance between bittering and sweetness is usually even, though some examples can have an initial sweetness up front. (150 g) Briess crystal malt (40 °L) or similar 2.6 oz. 4.5 lb (2.04 kg) White Wheat Malt (2.3 kg) wheat liquid malt extract (4 °L) 2.2 lb. Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast. (5 gallons/19 L, extract with grains) OG = 1.051 (12.7 °P) FG = 1.013 (3.2 °P) IBU = 15 SRM = 15 ABV = 5.1%, 4.4 lb. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class, Doppelbock is often deemed one of the harder beer styles to brew well. Instead, pitching rates should be the same as other ales. Final Gravity (est): 1.014 My favorite yeasts for all weizen-type beers is White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen, but feel free to try other weizen-type yeasts. 1.25 lb White Wheat Malt Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Like most weizen-style beers, dunkelweizen has a grainy, bready flavor underlying the beer. The characteristic flavors of banana and clove are present, as is the tendency to allow the yeast to remain in suspension, and the beers are largely indistinguishable in their brewing processes. Type: Ale. 0.5 lb (227 g) Carared Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. SAVE 25%! 0.33 lb (150 g) Carafa I The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter. First off, it’s big and bready — the monks brewed it specifically for times of fasting to stave off. A crisp wheat flavor is balanced by a slight chocolate maltiness. (75 g) Weyermann Carafa Special II (430 °L) 3.36 AAU Hallertau pellet hops (0.84 oz./24 g at 4% alpha acids) (60 min.) 4.4 lb. Batch Size: 5 gallons. A darker, stronger version of Bavarian wheat beer. (5 gallons/19 L, extract with grains) OG = 1.056 (13.8 °P) FG = 1.014 (3.5 °P) IBU = 16 SRM = 17 ABV = 5.6%, 5.0 lb. Instead of charging you, we … Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Lift the grain bag out of the steeping liquid and rinse with warm water. (1.5 kg) Durst Munich malt (8°L) or similar 8.8 oz. Most wheat extracts and Munich extracts are approximately half Pilsner or two-row malt, which is more Pilsner malt than desired.