Water Profile: Ca - 41, Mg - 9, SO4 - 76, Cl - 42, Na - 22, HCO3 - 57 Mash Water (3.8gal) Additions: Gypsum - 1g (0.25tsp), CaCl - 1.25g (0.37tsp), Epsom - 1.2g (0.28tsp) Baking Soda - 1.75g (0.4tsp) Spare Water (5.8gal) Additions: Gypsum - 1.5g (0.4tsp), CaCl - 1.9g (0.56tsp), Epsom - 1.98g (0.44tsp)
Its name means “dark wheat,” and that’s just what it is. An amber-colored version of a German hefeweizen, Dunkelweizen has the same spicy yeast and creamy wheat character of its pale counterpart, but with as much rich maltiness as a dark Bavarian lager. This kit produces an ale with a hazy mahogany color, medium-full body, and spicy, bready aromas and flavors.
NOTE: Because of eff issues with wheat I going to either change US wheat from 40 ppg to lower (36) and/or change main Eff. Yeast: 3068 - Sep. 28th Jamil specs: OG = 1.050 (12.4 ?P) FG = 1.012 (3.1 ?P) IBU = 15 SRM = 18 ABV = 5.0% NOTE 1: Really wanted to try Weyerman Dark Wheat Malt (6 to 8 L) (https://www.morebeer.com/products/weyermann-dark-wheat.html) but they are out of stock now. NOTE 2: Ordering Choc Wheat Malt as a sub for Carafa II. Orig recipe had .25 Carafa II - DE at 430 L. ...
Experimental summer Dunkelweizen recipe...wheat ales are typically served with a little citrus kicker, so I figured I'd make it so that wasn't necessary. Building on a Blood Orange Hefeweizen recipe I made last summer, and inspired by a Lemongrass Kolsch that I had a couple of weeks ago at Middleton Brewing in Everett Washington.