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Weizened Doonkle
Brewed: 10/06/2013 Kegged: 10/19/2013
 I have a co-worker who has asked me a few times "have you ever brewed a Dunkelweizen". He apparently was stationed in Germany years ago and really got to love the style. He isn't able to find very many here in the United States, and that makes him a little sad.
I always tell him: "No, but it is on my list of styles to brew". But when I started my quest to have brewed at least one beer in every BJCP beer category, I knew a Dunkelweizen would be my Category 15 style. See BJCP Goal on my blog for more information on that crazy idea.
Like my co-worker, I do not see very many Dunkelweizens, so I don't really have anything to base my perception of the beer, other than what I have heard and read.
From the style guidelines: A Dunkelweizen is "a moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel."
For the recipe (like usual), I started with Jamil's recipe in Brewing Classic Styles, but modified it to suite my taste and the ingredients I have available to me.
Originally, the recipe used a classic Hefeweizen yeast, WLP300 or whatever the corresponding Wyeast product is. But when I was at the home-brew shop, all the German yeasts were out of stock. They did have WLP320, the American Hefeweizen Ale yeast. While I knew that was not really what I was going for, I decided it was good enough.
The beer turned out very good, but it does not have that classic Weizen banana and clove spiciness. It is really more Dunkle than Weizen. But, that is ok. Some day I'll probably brew this again. Maybe next time I'll split the batch half WLP300 and half WLP320.
In the meantime, I am enjoying drinking this beer.
| Weizened Doonkle --- Batch 1 |
| Style |
|
Dunkelweizen |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.050 SG |
|
Estimated FG |
|
1.012 SG |
| Recipe Bitterness |
|
19.8 IBUs (Rager) |
|
Alcohol by Volume |
|
5.0 % |
| BU : GU |
|
0.332 |
|
|
|
|
| Recipe Color |
|
16.0 SRM |
|
|
|
|
| Measured OG: |
|
1.052 |
|
Measured FG: |
|
1.014 |
| ADF: |
|
73% |
|
Measured ABV: |
|
5.0% |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4 lbs 8.0 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
1 |
45.3 % |
| 2 lbs 12.0 oz |
Munich Malt (4.0 SRM) |
Grain |
2 |
27.7 % |
| 1 lbs 12.0 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
17.6 % |
| 6.0 oz |
Caramunich Malt (55.0 SRM) |
Grain |
4 |
3.8 % |
| 6.0 oz |
Special B Malt (140.0 SRM) |
Grain |
5 |
3.8 % |
| 3.0 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
6 |
1.9 % |
| 1.000 oz |
Hallertauer [4.60 %] - First Wort 90.0 min |
Hop |
7 |
16.8 IBUs |
| 1.0 pkg |
American Hefeweizen Ale (White Labs #WLP320) [35.49 ml] |
Yeast |
8 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 12.42 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(1.97gal, 3.88gal) of 168.0 F water
Recipe Notes
Brewing Record
| Brew Date: |
|
10/6/2013 |
|
Strike Temp: |
|
168
|
| Mash Temps: |
|
154 to 152
|
| Pre-boil OG |
|
1.045 (1.041 SG) |
|
Pre-boil Vol |
|
7.5 (7.76 gal) |
| Actual Mash Efficiency |
|
91 |
|
Pitch Temp |
|
64 |
| Fermentation |
|
|
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Day 1:
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Day 2:
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Day 3:
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