Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
Brewer's Notes
This beer is basicly a dunkelweizen (roggenbier not in list) but made with rye malt that gives it a spicy, slightly sour flavor and a thick full boddied 'velvet' mouth feel.
The beer was decoction mashed at 52, 67 and 76 deg and won second place in the wheat catagory at the 2006 NSW state brewing championships.
Note: use at least 15% rice hulls to weight of grain!!!!!
The beer was decoction mashed at 52, 67 and 76 deg and won second place in the wheat catagory at the 2006 NSW state brewing championships.
Note: use at least 15% rice hulls to weight of grain!!!!!
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
5 kg | TF Pale Rye Malt | |
3 kg | JWM Traditional Ale Malt | |
2 kg | Weyermann Munich I | |
0.6 kg | Weyermann Caramunich I | |
0.2 kg | Weyermann Carafa Special I |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
45 g | Hallertauer (Pellet, 4.8AA%, 15mins) | |||
45 g | Hallertauer (Pellet, 4.8AA%, 5mins) | |||
40 g | Tettnang (Pellet, 4.5AA%, 60mins) |
Yeast
100 ml | Wyeast Labs 3068 - Weihenstephan Weizen |
46L Batch Size
Brew Details
- Original Gravity 1.053 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 18 IBU
- Efficiency 75%
- Alcohol 5.2%
- Colour 31 EBC
- Batch Size 46L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days