Batch No. 37 - LangueDunkel

LangueDunkel



Brewed - October 1, 2011

Style - Dunkelweizen

Ingredients:

• 12.0 lbs. White Wheat
  
• 3.5 lbs. Munich Dark
  
• 3.5 lbs. Vienna
  
• 1.0 lbs. Cara-Pils Dextrine
• 0.5 lbs. Carafa
  
• 0.5 lbs. Chocolate
  

• 0.75 oz. Hallertauer (60)
• 0.50 oz. Hallertauer (20)
  

• Carboy #1: Wyeast #3056 - Bavarian Wheat Blend (750 ml starter)
  
• Carboy #2: Wyeast #3068 - Weihenstephan Weizen (750 ml starter)
  

OG – 1.052
Primary – 14 days
Secondary - 19 days

Kegged - #3068 keg carbed on November 3, 2011
Kegged - #3056 keg carbed on ????


FG - 1.010
Attenuation - 81%
ABV - 5.5%


Notes:

• Trying two different yeasts (both used for the first time)
  
• Missed gravity (again)...1.059 est. vs. 1.052 actual

• Single-step Decoction Mash:
  
• Start mash at 128° for protein rest
  
• After 10 mins, remove 2.25 gals of wort and approximately 6.5 lbs. of grain
• Bring decoction to a boil and keep on heat for 30 mins
• Mix back into the mash tun to elevate temperature of remaining mash
  
• Temp rise to 154° for normal 60 minute saccrification rest
  
• Heat up via burner as normal and sparge at ~ 175°