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Dunkelweizen(esque) I


I've never brewed a Dunkelweizen (and technically this isn't one either), but I do enjoy drinking them. So, at the very least, here's a dark wheat beer. I didn't feel like forking over the cash for the Munich malt, so this won't taste very authentic. At least it uses real German dark wheat malt and Belgian chocolate malt.

Anticipated OG: 	1.054
Anticipated SRM: 	17.2 (	     	 )
Anticipated IBU: 	16.5 	   	  

Brew date:		February 6, 2010
Original gravity: 	1.049
Days in primary:	32 days
Days in secondary: 	[none]
Target final gravity:	1.012
Actual final gravity: 	[unknown]
Bottling date:		March 10, 2010
Target ABV:		4.9%
Actual ABV:		[unknown]

% 	Amount 		Name 			Origin 	Potential 	SRM
57.8 	6.00 lbs.  	Dark Wheat Malt 	Germany 1.039 		8
38.6 	4.00 lbs.  	Pale Malt(2-row) 	America 1.036 		2
3.6 	0.38 lbs.  	Chocolate Malt 		Belgium 1.030 		325
Potential represented as SG per pound per gallon.

Amount 		Name 		Form 	Alpha 	IBU 	Boil Time
1.25 oz.  	Saaz (US) 	Whole 	3.00 	16.5 	60 min

WYeast 3638 Bavarian Wheat

Water Profile
Profile: 		Bethesda MD (with 0.3g/gal chalk added)
Calcium(Ca): 		75.0 ppm
Magnesium(Mg): 		9.3 ppm
Sodium(Na): 		19.5 ppm
Sulfate(SO4): 		44.0 ppm
Chloride(Cl): 		39.5 ppm
biCarbonate(HCO3): 	148.0 ppm
pH: 			7.40

Mash Schedule

Brewer's log (view full log)
Finally bottled the dunkel today. I stupidly forgot to take a FG measurement, but after a month in primary I'm going to assume it's done! I gave it the usual . . . . . [view full post]
Still haven't bottled the dunkel -- been too busy apartment hunting and getting ready for my new job. However, it'll be a lot easier to move a couple cases of . . . . . [view full post]
The Dunkel(esque) seems to be pretty much finished now, and I'll be bottling it as soon as I have enough bottles. Waiting a bit will only do it good, so I'm no. . . . . [view full post]
A picture of this tasty brew:   . . . . . [view full post]
The dunkelweizen has been at about 65-67°F for a couple days, but not showing much of a sign of activity picking up. I've even roused the yeast a few times,. . . . . [view full post]
Looks like the basement has been getting colder these last couple days. The Dunkelweizen was fermenting at 59°F, and there was barely any activity at all. . . . . . [view full post]
Beautiful dark krausen, lots of churning going on too. Holding steady around 63-64°F. Smells amazing, too.. . . . . [view full post]
Seven hours after pitching, temperature was down to about 69°F, activity was just getting started (slight krausen, though wort was still calm & clear). I'l. . . . . [view full post]
Just pitched the yeast for this one. For some reason, this time it took forever to get down to temperature. It was still around 80°F when I pitched, but t. . . . . [view full post]


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