an All Grain Dunkelweizen by jdunlevy
Recipe does not conform to the Dunkelweizen style.
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 2.99 lb | Floor-Malted Bohemian Pilsner (DE) | Weyermann® | Mash | 38 | 1 °L |
| 2.69 lb | Pale Wheat (DE) | Weyermann® | Mash | 36 | 2 °L |
| 0.36 lb | Caramel Wheat (DE) | Weyermann® | Mash | 34 | 46 °L |
| 0.36 lb | Dark Wheat (DE) | Weyermann® | Mash | 39 | 6 °L |
| 2.5 oz | Chocolate (US) | Briess | Mash | 29 | 350 °L |
| 1.0 oz | Vienna (US) | Briess | Mash | 35 | 4 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 0.5 oz | Saaz (CZ) | 60 min | Boil | Pellet | 3.2% |
| 0.5 oz | Saaz (CZ) | 15 min | Boil | Pellet | 3.2% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| Weihenstephan Weizen | Wyeast 3068 | 75.0% |
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.0 each | Servomyces Yeast Nutrient | 10.0 min | Boil |
| Step | Heat Source | Target Temp | Time |
|---|---|---|---|
| Beta-Glucan Rest | Direct Heat | 98.0 °F | 20 min |
| Protein Rest | Direct Heat | 125.0 °F | 20 min |
| Saccharification Rest | Direct Heat | 150.0 °F | 60 min |
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