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Badunkadunk

Extract dunkelweizen.

Brewer: Ben Schy Email: benschy@gmail.com
Beer: Badunkadunk Style: Dunkelweizen
Type: Extract w/grain Size: 10.5 gallons
Color:
52 HCU (~23 SRM)
Bitterness: 13 IBU
OG: 1.050 FG: 1.011
Alcohol: 5.0% v/v (3.9% w/w)
Water: campden tablet crushed into pre-boil.
Grain: 1 lb. Belgian Special B
1 lb. British crystal 50-60L
0.5 lb. Belgian chocolate
Steep: Steep grains in a nylon mesh bag while water is heating. Remove at 170F.
Boil: 60 minutes SG 1.044 12 gallons
8 lb. Light dry wheat extract
4 lb. Liquid wheat extract
Hops: 1 oz. Tettnanger (6.5% AA, 60 min.)
0.5 oz. Tettnanger (6.5% AA, 15 min.)
0.5 oz. Tettnanger (aroma)
Yeast: White Labs WLP300, from an active 750ml starter.
Log: Brewed January 8, 2005. Total time: 3 hours.
I week in primary between 67F and 70F, then transfer to secondary for another week at the same temps. Keg and force carbonate, store and serve at 40F.
Tasting: Primary sample: Bigtime banana aroma, and nice spicey clove taste.
Secondary sample: Fairly dry, great aroma.
Keg sample: TBD

Recipe posted 01/04/05.