Drunkelweizen

This recipe is based on the Edelweiss Dunkel recipe. The grains are similar, but there's no decoction in my recipe. I made up for it by raising the mash temperature to 152° from 150° to get some more maltiness. I will be using German malt whenever possible. If this turns out well, I'll bring it to the SCHF in Temecula. Of course I would have to make it again as it wouldn't be fresh after three months.

Brewer:	Erik K		Email:	sillyerik@yahoo.com
URL:	http://www.geocities.com/sillyerik/index1.html
Beer:	Drunkelweizen		Style:	Dunkelweizen
Type:	All grain		Size:	6.5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	13 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Grain:	4.16 lb. Wheat malt 3.1 oz. British chocolate 6 lb. Belgian pale 8 oz. Dextrine malt (Cara-Pils)
Mash:	85% efficiency
	Mash in @ 110°. hold for 20 min. Raise to 122°. Hold for 10 min. Raise to 152° and hold until sacch. achieved. Raise to 169° to mash out + hold for 10 min. Recirc, sparge w/ enough water to get 7 gal.
Boil:	60 minutes	SG 1.046	7.5 gallons
	Whirlfoil Tablet at 15 minutes.
Hops:	0.48 oz. Perle (5.9% AA, 60 min.) 0.16 oz. Hallertauer Mittelfruh (6.5% AA, 30 min.) 0.16 oz. Hallertauer Mittelfruh (6.5% AA, 15 min.)
Yeast:	WLP 300 or possibly WLP 380. Maybe I'll split it into two batches with the 300 in one and the 380 in the other.
Log:	Haven't done it yet.

Recipe posted 02/13/02.