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Borromeo Brew

From the BrewBlog of The Weiss Guys
Centennial, Colorado USA

Printed November 15, 2018
Specifics
Style: Dunkelweizen
Contributor: Nicholas Trandem
Yield: 10 gallons
Color (SRM/EBC): 17.7/34.8
Bitterness: 13.1 IBU (Tinseth)
General Information
Method: Extract
Recipe
Extracts
12.00 pounds LME - Wheat 70.6% of grist
12.00 pounds Total Extract Weight 70.6% of grist
Grains
4.50 pounds German Caramel Wheat Malt 26.5% of grist
0.50 pounds German Chocolate Wheat Malt 2.9% of grist
5.00 pounds Total Grain Weight 29.4% of grist
Hops
2.00 ounces Tettnanger 3.6% Leaf @ 60 minutes
Type: Bittering
Use: Boil
7.2 AAUs
2.00 ounces Total Hop Weight 7.2 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 125 ml
Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Age: 30 days @ 68° F
BJCP Style Info
Style: Dunkelweizen
O.G.: 1.044 - 1.056
F.G.: 1.010 - 1.014
ABV: 4.3 - 5.6%
Bitterness: 10 - 18 IBUs
Color: 14 - 23 SRM
Info:
A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefe-weizen blended with the malty richness of a Munich dunkel.

Commercial Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz.

Brew Day Data
Boil Time: 60 ______
O.G.: ______ ______
____________ ______ ______
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