Brew #17 – Dunkelweizen

This is the Northern Brewer AG kit. DUNE-KEL-VITE-ZEN!

Ingredients

  • My well water
  • 1 tbsp PH 5.2 stabilizer
  • 5 lbs. Weyermann Dark Wheat malt
  • 3.5 lbs. German Pilsner malt
  • 1 lbs. German Dark Munich malt
  • 0.5 lbs. Weyermann Caramunich II
  • 0.25 lbs. Briess Caramel 120
  • 1 oz German Tettnang (60 min)
  • 1 tsp Irish moss
  • Safbrew WB-06 dry ale yeast

Brew Day (2/2/18)

  1. Chose single infusion mash with mashout. Target mash temp 152. Hit 148-149F on mash step 1.
  2. added water at about 170F halfway thru mash to bring mash temp to around 154-155 for final 15 mins of step 1. This makes the mash closer to a traditional multi-step mash, I guess.
  3. Hit 164F for mash out – target was 170F.
  4. collected about 5.75 gallons wort
  5. started heating at 11:50 am
  6. came to a boil around 1:05 pm
  7. started cooling wort around 2:05 pm
  8. cooled to 75 around 2:25 pm
  9. Using spigot on new boil kettle, I drained cooled wort through a strainer. After a while it got messy and I just let the wort go in without a strainer (see photos).
  10. got about 4.8 gallons of wort
  11. pitched dry yeast at 2:40 pm (did not rehydrate)
  12. OG: 1.057

Secondary (2/11/18)

Racked to secondary on 2/11. No gravity reading taken. I’ll leave it in secondary for 2 weeks, I think. It tastes amazing at the moment. Bready and complex. Can’t wait for this one!