I believe Dunkelweizen is one of the best bang for your buck all grain beers, which makes it great for beginners. It is chock full of malty goodness and honestly very easy to brew provided you have rice hulls on standby. It is a marriage of the malty complex flavors of a bock with the smooth creamy mouthfeel and delicious banana and clove flavors of a hefeweizen, making the beer seem like a fruitcake in a glass. A single infusion mash, a single hop addition, an uncomplicated grist and a very forgiving yeast make this a great beer for beginner all grain brewers. This actually ended up being one of my favorite beers of the winter, with rich flavors of banana bread, fruitcake, chocolate, raisin, spice and toast. To top it all off, its only 5.1% ABV so it is a nice contrast to other, heavier winter beers.
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Recipe on Brewfather: [ Ссылка ]
Recipe for 5 gallons, your efficiency may vary:
"Brown Bess"
5.1% ABV 13 IBU
6 lb German Wheat Malt (51.6%)
4.5 lb Dark Munich (20L) (38.7%)
0.5 lb Melanoidin Malt (4.3%)
0.5 lb Special B (4.3%)
2 oz Carafa II (1%)
1 lb Rice Hulls
Mash at 154 F (67 C) for 90 min
Water (ppm): Ca: 44, Mg: 6, Na: 40, SO4: 44, Cl: 84, HCO3: 71
Add 1g Gypsum, 1g NaCl, 2g Epsom, 4g CaCl, and 3g Baking Soda to 8 gal (30 L) of distilled water
60 minute boil
60 min - 0.75 oz (21g) Tradition (5.7% AA)
OG: 1.051
Wyeast 3068 Weihenstephan Weizen
Ferment at 68-72 F (18-22 C) for 10-14 days. Feel free to open ferment until krausen falls for added esters.
FG: 1.012
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0:00 Intro and Welcome
0:37 Style Description and Approach
4:49 Recipe
8:10 Mash
9:06 Boil
10:11 Fermentation Plan
13:11 Fermentation Follow-Up
14:22 Pour and Tasting Notes
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