Saturday, March 14, 2009

Brewday: Dunkelweizen

Brewday today. Had a bunch of wheat, and wanted to try out the dry German Hefeweizen yeast from Danstar. So I brewed a Dunkelweizen.

Here's the recipe. You'll note it's a double decoction (i.e. infusion to a protein rest, then two decoctions for alpha and beta amylase rests, then infusion for knock-out.)

I hate doing decoction mashes, they are messy, unpredictable, and time consuming. But there are two times when it's worth it: Pilsners and Hefe's. Here's a photo of one of the decoctions in progress. Decoctions are great for upping the maltiness of lagers and for building body and color. They're also a pain in the butt. But sometimes you just can't get that true German taste without them. Here's some tips. Watch your burner, don't go too hot, just bring it to a boil gradually. Stir Stir Stir. Don't stop. In the time it took to snap this photo the decoction got a little scorched.

Some purists would say that a Dunkelweizen should just be wheat and munich malt, with color coming from a triple decoction. Well I didn't have a lot of munich and hey, I didn't get into this to do it the traditional way... But I must admit I have a bit of concern that I made the recipe too complicated. We'll find out soon enough.

I'm going to try fermenting at 66 degrees, we'll see what banana and clove notes the yeast produces. Some people are all about doing their hefe's at high temps (mid-70's+) but I find that you lose the banana and get a heavy lemon-citrus out of the yeast.


Type: All Grain
Date: 3/14/2008

Batch Size: 5.25 gal
Brewer: Russell Everett
Boil Size: 7.11 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 75.00


Amount, Item, Type, % or IBU
  • 2.0 oz Rice Hulls (0.0 SRM) Adjunct 1.28 %
  • 5 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 51.28 %
  • 2 lbs Vienna Malt (3.5 SRM) Grain 20.24%
  • 1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 15.18 %
  • 8.0 oz Aromatic Malt (26.0 SRM) Grain 5.13 %
  • 4.0 oz Caramunich Malt (56.0 SRM) Grain 2.56 %
  • 4.0 oz Crystal 120 (120.0 SRM) Grain 2.53 %
  • 2.0 oz Carafa II (412 SRM) Grain 1.32 %
  • 2.0 oz Chocolate (Briess) (350.0 SRM) Grain 1.28 %
  • 0.75 oz Tettenang [4.50 %] (90 min) Hops 12.4 IBU
  • 0.25 oz Tettnang [4.50 %] (15 min) Hops 2 IBU
  • 1 Pkgs Bavarian Wheat (Danstar Munich) Yeast
Beer Profile
  • Est Original Gravity: 1.051 SG
  • Measured Original Gravity: 1.048 SG
  • Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
  • Estimated Alcohol by Vol: 4.94 %
  • Est Actual Alcohol by Vol: 4.7 %
  • Bitterness: 14.4 IBU Calories: 212 cal/pint
  • Est Color: 17.2 SRM
Mash Profile
  • Double Decoction Mash
  • Total Grain Weight: 9.75 lb
  • Sparge Water: 4.14 gal Grain Temperature: 72.0 F
  • Sparge Temperature: 168.0 F TunTemperature: 72.0 F
  • Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Step Time Name Description Step Temp
35 min Protein Rest Add 2.47 gal of water at 133.8 F 122.0 F
20 min Saccharification Decoct 0.87 gal of mash and boil it 145.0 F
20 min Saccharification Decoct 0.66 gal of mash and boil it 158.0 F
10 min Mash Out Add 2.47 gal of water at 180.8 F 168.0 F

Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.


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