Dunkelweizenbock (Partial Mash) 19L

Dunkelweizenbock
(Partial Mash) 19L

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This Homebrew Recipe was added by Christopher Ward on May 24, 2005 at 11:21:57:
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Brewing Method: Partial Mash
Yeast: Wyeast 3056 or 3068
Yeast Starter: 400ml
Batch Size: 19L
Original Gravity: 1.064
Final Gravity: 1.014
Alcohol Content: 6.5 %
Total Grains: 3kg
Color: 18
Extract Efficiency: 75 %
Hop IBU's: 20
Boiling Time: 60mins
Primary Fermentation: 7 days
Secondary Fermentation: 2 days
Additional Fermentation:

Grain Bill:

1.5kg (3.3lb) coopers wheat lme
1.5kg (3.3lb) Weyermann weizenmalz dunkel
1.2kg (2.6lb) Munich malt light
300g (0.7lb) Caramunich
30g (1oz) Weyermann spezial 2

Hop Bill:

Halertau and hersbrucker to 20IBU

Mash Schedule:

Single infusion mash at 66-67oC for 60 min. Alternately 2 step mash, 30min @ 50oC, then ^0 min @ 66-67oC.

Brewers Notes:

Absolutely superb, brilliant malt complexity combined with cloveyness and banana aroma with just enough noble hop presence to tie it all together.