Batch no. 10 - Dunkelweizen

From azo.dk

Dunkelweizen made with vienna and munich malt to enhance the malty flavour of the beer. The dark colour comes from the small amount of black malt added. Actually, it was my intention to use caramel wheat malt, but didn't have any in stock.

The yeast is Weihenstephan 3068 as usual.

Contents 1 Recipe (18L) 1.1 Grain bill (4.7 kg) 1.2 Other/spices 1.3 Hops (30 g) 1.4 Yeast 1.5 Yeast starter 2 Mashing Schedule 3 Fermentation / maturing 4 Carbonation 5 Brew log 5.1 Mashing 5.2 Lautering/Sparging 5.3 Boiling 5.4 Fermentation

Recipe (18L)

Full scaleable recipe at haandbryg.dk: Batch no. 10 - Dunkelweizen

Grain bill (4.7 kg)

2.90 kg Wheat Malt (3 EBC)

0.57 kg Munich malt (25 EBC)

0.73 kg Vienna malt (14 EBC)

0.27 kg Melanoidin malt(69 EBC)

0.08 kg Black malt (1400 EBC)

Other/spices

none

Hops (30 g)

20 g Tettnager 4.1% @ 60 minutes

5 g Herald 12% @ 60 minutes

Yeast

Wyeast 3068 - Weihenstephan

Yeast starter

65 grams of light malt extract

500 ml of water

10 ml of thawed yeast-culture (before freezing: approx. 5 billion cells)

Left to ferment for 5 days.

Mashing Schedule

• Striking temp: 40C
• Heat to 50C in about 15 minutes, and rest for 30 minutes.
• Heat to 66C and rest for 90 minutes.
• Heat to 78C and rest for 10 minutes.

Fermentation / maturing

• Primary: 24-26C for 2 days and 21-23C for 10 days

Carbonation

6,8 g/L

Brew log

Brewday: May 30th 2009, at 12:00

Mashing

[0:00:00]

• Start heating 13L of tapwater (25.5C) to 42C

[0:00:12]

• 42C reached. Adding malt and stirring. New temp = 41C. Continue heating for protein rest at 50C

[0:00:22]

• 50C reached. resting for 30 minutes

[0:00:52]

Temp = 50C

Heating for sacc. rest at 66C

[0:01:15]

Temp = 66C

Resting for 90 minutes

[0:02:45]

Temp = 64.5C

Start heating for 78C mashout. Preparing 15L og sparge water as well

[0:03:05]

Temp = 78C

Resting for 10 minutes

[0:03:15]

Mashing completed

Lautering/Sparging

[0:03:15]

Start draining the wort from the mash

[0:03:35]

Sparging with 15L of 80C water

[0:03:55]

Sparging complete. Waiting for boil

Boiling

[0:04:08]

Wort is boiling. Adding the bitterness hops. Boiling for 60 minutes

[0:05:08]

Boiling finished

[0:05:25]

Hot wort transferred to fermentor and sealed (hot transfer to avoid infections)

Final volume: 18.5L. OG = 1055

Fermentation

[0:12:00]

Cooled to 28C. Wort aerated and yeast starter added.

New volume: 19L

[0:19:00]

First signs of ongoing fermentation. Scattered foam on the surface

[1:00:00]

About 5 mm of foam in the surface, and blowout activity. Temp = 22.5C

[1:12:00]

About 1 cm of foam in the surface, and quite a bit blowout activity. Temp = 22.5C