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Jackson Dunkelweizen

I am brewing a 10 gallon mash-extract batch for our wedding. It is in a castle and we need something that is easy to drink but will go well with our food.

Brewer: Chris McMath Email: jcmcmath@hotmail.com
Beer: Jackson Dunkelweizen Style: Dunkelweizen
Type: Partial mash Size: 10 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 25 IBU
OG: 1.057 FG: 1.010
Alcohol: 6.0% v/v (4.7% w/w)
Water: gypsum to mash water
Grain: 3 lb. German Pilsner
3 lb. Wheat malt
4 lb. German Munich
.5 lb. melanoidin malt
.5 lb. Belgian Special B
.5 lb. German Vienna
1 lb. Belgian CaraMunich
Mash: 75% efficiency
double decoction mash

mash in at 90, rest 20 min
raise to 122 , 30 min
pull decoction, raise to 155, rest 30 min, boil 30, add back
raise to 155, 30 min
pull decoction- raise to boiling, boil 30 min
add back, stablize at 170, rest 30
sparge 5 gal at 180 deg

Boil: 90 minutes SG 1.094 6 gallons
6 lb. Wheat extract
irish moss at 15 min to go
Hops: 1 oz. Centennial (9.1% AA, 90 min.)
2 oz. Hallertauer (4.25% AA, 90 min.)
1 oz. crystal (3.8% AA, 30 min.)
1 oz. Hallertauer (aroma)
Yeast: Wyeast 3068- weihenstephan wheat, 1/2 gallon starter, split between 2 fermenters
Log: boil 90 min with sparge run off, extracts, hops at 90, 25, 5 min
cool and strain into 2 five gal fermenters, top with water. ferment 1 week, secondary in keg

Carbonation: natural carbonation in keg- 3/4 cup sugar.

Recipe posted 07/02/08.