Batch 71: DunkelWeizen
Tried and true recipe (subject to hops availability)
Recipe
Grain Bill
- 8 lbs. Durst Dark Munich
- 8 lbs. Weyermann Dark Wheat
- 12 oz. Weyermann Chocolate Wheat
Hops
- 1 oz Sterling (7% AA) @45min
- 1/2oz Vanguard (4.6% AA) @45min
Yeast
Wyeast 3068 Weihenstephan, 750 mL starter, split
Mash
Single infusion, 90 minutes at 154F
Vitals
- OG: 11.2P (1.045)
- FG:
- Calculated IBUs:
- Carbonation:
Timeline
Brew day: 8/2/2008
- 11:30a: start heating water
- 12:20p: mash in at 154F
- 1:50p: Transferred to lauter tun with 1 gallon sparge water
- 2:05p: Start first of three runoffs
- 2:50p: Everything on to boil
- 3:00p: Boiling
- 3:15p: add hops
- 4:00p: note volume is a bit low, stop boil, start chill
- 4:25p: Pitched.
- 5:11p: all cleaned up
Fermented in high 70s to low 80s (ugh). Yeast was quite happy -- large amounts of foam at about 9:00 to 10:00 that evening (!)
Racked to kegs 8/11 with 5 oz priming sugar. Refractometer
read 6.4, corrected to 1.014 (66% attenuation).
Tasting notes
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