Dunkelweizen Recipe - Coopers Bavarian Wheat Dunkel

Recipe Info

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Coopers Bavarian Wheat Dunkel

by on
All Grain + Extract
7.5708 Liter(s)
-5.6781 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
-Heat 2L of water to 65-75C and remove from heat. -add 40g of the Chocolate Malt steep until wort reaches 35C, then add 17g of roasted barley. -Steep for 30 minutes then strain -Boil the wort and add half of the hops. Continue slow boil for 20 minutes and remove from heat. -Add remainder of the hops and then steep for 20 minutes. -Strain into fermenter. -Add the dry wheat malt extract (add slowly and mix as you go) and the can of 0.6kg TC Bavarian wheat Extract. -Top up to batch size. -Pitch the yeast.

This recipe was cloned from Wheat Beer.

Fermentables

% kg fermentable ppg   L   usage  
52% 0.6 Bavarian Wheat Extract Thomas Coopers 42
Extract
43% 0.5 Dry Malt Extract - Wheat - US 42
Extract
3% 0.04 Chocolate Malt - US 34
350°
Mash
1% 0.017 Roasted Barley - US 25
300°
Mash
1.157 kg

Hops

g variety type usage time AA   IBU  
4.0001 Hersbrucker Pellet Boil 60 minutes 14.5 19.0
4.0001 Hersbrucker Pellet Boil 40 minutes 14.5 16.7
8.0002 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Danstar Munich Wheat Yeast 70%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Coopers Bavarian Wheat Dunkel
Dunkelweizen
7.57 Gallons Liters
6.50 Gallons Liters  @  60  min
1.052
1.016
13.6° SRM
75%
35.7 IBU (tinseth)
0.68
4.7% ABV
176 per 12oz
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