Dunkelweizen

Last time we brought you an extraordinary new wave beer . Let’s see a traditional one this time.

This recipe focuses on the traditional Hefeweizen characteristics: creamy permanent foam and typical banana + clove aromas, while the great
mix of caramel and roasted malts results in a nice a
mber color and rich malty, a bit spicy flavor. 

BJCP 15B                  OG: 1.044 – 1.056
IBUs: 10 – 18            FG: 1.010 – 1.014
SRM: 14 – 23            ABV: 4.3 – 5.6%

Batch size: 23 l (6 gallon)
Efficiency: 80 %
OG: 1.050
FG: 1.012
ABV: 5.0 %
Bitterness: 12 IBU
Colour: 15 SRM

Grain bill:

WhiteSwaen©Classic

2,50 kg / 5,5 lbs

48%

SwaenMunich Light

2,30 kg / 5,1 lbs

44%

GoldSwaen©Wheat Dark or GoldSwaen©Muncih Dark

0,30 kg / 0,66 lb

7%

BlackSwaen©Black W 

0,10 kg / 0,22 lb

2%


In order to avoid stuck sparge add some rice hulls.

Hops:
Hallertau 25 g / 0.88 oz 60 min 4% AA 12 IBU

Yeast:
Bavarian wheat beer yeast strains are recommended
Dry Liquid
Fermentis WB06 Wyeast 3068
Mangrove Jack M20 White Labs 300
Lallemand Munich Classic Wheat Beer

Protein rest at 53 °C (127 F) (optional)
Mashing at 63 °C (145 F) 30 min
Mashing at 70 °C (158 F) 30 min
Mash out at 77 °C (171 F) 10 min

Ferment at 20-23 °C (68-73 F) for 10-14 days
Secondary fermentation is optional.

Carbonation: 2.5
Consume 3-4 weeks after bottling