Batch 22: Dunkelweizen

Part of a double brew session, along with a Hefeweizen.

Recipe

Grain Bill

5 lbs. Weyermann Dark Wheat
4 oz. Weyermann Chocolate Wheat
4 lbs., 12 oz. Durst Munich

Hops

1/2 oz. Hallertauer Hersbrucker (4.4% AA) @ first wort
1 oz Hallertauer Hersbrucker (4.4% AA) @ 60 minutes

Yeast

Wyeast 3068 Weihenstephan wheat (half of 1.5 quart starter)

Mash

Single infusion, 90 minutes at 152F

Vitals

OG: 1.048
FG:
Calculated IBUs: 24
Carbonation:

Timeline

Brew day: July 2, 2003

2:02 pm: Mash in @ 152F
3:32 pm: Begin fly sparging
4:00 pm: Collect six gallons, start heating to boil.
5:15 pm: Boil starts.
5:30 pm: Add hops.
6:30 pm: Flame out and chill.
7:00 pm: Chilled to 75F, whirlpool.
7:45 pm: Begin racking.
7:55 pm: Finish racking.
8:30 pm: Pitch.
8:50 pm: Finish clean-up.

About 12-16 hours to high krausen. Fermented at remarkably constant 69-70F (basement, A/C) for most of primary.

Transferred to keg July 9/10 (midnight). Keg is connected to 30 psi pressure.

Refrigerated keg July 22.

Tasting notes

07/23/2003

Properly carbonated but still a bit on the warm side (60F), due to fridge problems :-( Appearance is like foamy chocolate milk, with weizen-caliber head retention. It is still quite turbid, as this is the second glass from the keg. Aromas of chocolate and spice, with a smooth chocolate banana flavor and a sweet, bready finish. Definitely promising.

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