wedge
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I'm looking at doing a Raspberry Dunkelweizen this weekend. Their is a lot of information on this site about fruit beers and dunkelweizen.
Particually most people who have done raspberry beers have noted that the flavour is rich, but tart and in the darker beers only really the aroma is apparent. The general consensus is that Dunkelweizen need to be light on the IBUs yet rich in colour with no crystal malts. However i have allowed crystals to offset the sour flavours that may not be
I've kept the recipe small for two reasons:
1. If is shite than its not so much to chuck
2. I am going to try doing, (for the first time), a decotion mash in my rubber maid. Can anyone suggest a schedule?
So as a result here is my recipe:
The Patient Ones Fruit Dunkelweizen
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 10.00 Wort Size (L): 10.00
Total Grain (kg): 2.65
Anticipated OG: 1.051
Anticipated EBC: 29.6
Anticipated IBU: 16.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.7 1.00 kg. Weyermann Munich I Germany 78.07 15
54.7 1.45 kg. Weyermann Pale Wheat Germany 76.91 4
6.6 0.17 kg. Weyermann CaraWheat Germany 76.95 120
0.9 0.02 kg. Weyermann Chocolate Wheat Germany 73.47 1100
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.87 g. Hersbrucker Pellet 4.50 16.0 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1000.00 gm Raspberry Fruit 5 Days(fermenter)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Particually most people who have done raspberry beers have noted that the flavour is rich, but tart and in the darker beers only really the aroma is apparent. The general consensus is that Dunkelweizen need to be light on the IBUs yet rich in colour with no crystal malts. However i have allowed crystals to offset the sour flavours that may not be
I've kept the recipe small for two reasons:
1. If is shite than its not so much to chuck
2. I am going to try doing, (for the first time), a decotion mash in my rubber maid. Can anyone suggest a schedule?
So as a result here is my recipe:
The Patient Ones Fruit Dunkelweizen
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 10.00 Wort Size (L): 10.00
Total Grain (kg): 2.65
Anticipated OG: 1.051
Anticipated EBC: 29.6
Anticipated IBU: 16.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.7 1.00 kg. Weyermann Munich I Germany 78.07 15
54.7 1.45 kg. Weyermann Pale Wheat Germany 76.91 4
6.6 0.17 kg. Weyermann CaraWheat Germany 76.95 120
0.9 0.02 kg. Weyermann Chocolate Wheat Germany 73.47 1100
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.87 g. Hersbrucker Pellet 4.50 16.0 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1000.00 gm Raspberry Fruit 5 Days(fermenter)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
