Dunkelweizen Symphony

Dunkelweizen Symphony

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.013
IBU = 18 SRM = 16–17 ABV = 5.2%

Ingredients
7.2 lbs. (3.3 kg) pale wheat malt
2.7 lbs. (1.2 kg) Pils malt
0.5 lbs. (0.23 kg) Vienna malt
0.5 lbs. (0.23 kg) Munich malt
0.3 lbs. (0.14 kg) caramel wheat malt
0.1 lbs. (0.05 kg) dehusked chocolate malt
0.25 oz.(7 g) SINIMAR color extract
5 AAU Hallertauer Mittelfrüh hops (bittering) (1.25 oz./36 g of 4% alpha acid)
1 oz. (28 g) Hallertauer Mittelfrüh
1 tsp. Irish moss
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP380 (Hefeweizen IV) yeast
1 quart (1 L) sterile wort (for priming)

Step by step
In your kettle, dough in to around 96 °F (36 °C) with 2.7 gallons (10 L) of water. Raise the temperature, over two hours, to 170 °F (77 °C) by both infusing the mash with near-boiling water and applying direct heat.

Once at mash-out temperature, transfer the mash to your lauter tun. Recirculate until the run-off is clear, then start lautering. Sparge with hot water until you reach a kettle gravity of about 1.046 for a 2-hour boil, keeping the sparge water hot enough to maintain grain bed temperature. Add bittering hops half way through the boil. Add flavor hops half an hour before shut-down. Siphon off 1 quart (~1 L) of wort for priming at bottling time. Add 1 tsp. Irish moss and 0.25 oz. (7 g) of SINAMAR color malt extract to the kettle. Whirlpool the wort for about an hour. Siphon the clarified wort off the debris into a sanitized bucket and chill wort to 68 °F (20 °C). Pitch the yeast into a clean carboy, siphon the cooled wort over the yeast and aerate the beer.

Lower the temperature of the fermenter over 2–3 days to about 45 °F (7 °C). One week after pitching, rack the brew into a clean carboy and let the temperature rise to room temperature. Keep it there for another two or three days. Finally, pour the sterile wort (here called speise) into a carboy and rack the brew into it. To bottle-condition the dunkelweizen, package it immediately. To keg-condition it, simply seal the Cornelius keg. Keep the beer at room temperature for a week, then cold-condition for two weeks around 45 °F (7 °C). And no, do not serve this beer with a lemon slice!

Partial mash option: Replace the wheat malt and Pilsner malt in the all-grain formulation with 6.5 lbs. (2.9 kg) Weyermann Bavarian Hefeweizen liquid malt extract. The rest of the ingredients remain the same.

Step by step
Place the milled grains into a muslin bag. Immerse the bag in roughly 0.5 gallons (2 L) of cold water and slowly heat to 170–190 °F (77–88 °C). This step should take about 30 minutes. Remove grain bag from brewing water and rinse grains with roughly 0.5 gallons (2 L) of water at 165 °F (74 °C). Heat the resulting “grain tea” to boiling, then stir in the malt extracts. Bring the wort to a boil and add the bittering hops immediately. Boil for 60 minutes. Half an hour into the boil, add the flavor hops. After another half hour, turn off the heat to the kettle and follow all subsequent instructions for the all-grain version.

Dunkelweizen Symphony

(5 gallons/19 L, extract only)
OG = 1.054 FG = 1.014
IBU = 17 SRM = 16–17 ABV = 5.2%

Ingredients
5.8 lbs. (2.6 kg) Weyermann Bavarian Hefeweizen liquid malt extract
1.5 lbs. (0.7 kg) Weyermann Munich Oktoberfest liquid malt extract
0.5 oz. (14 g) SINAMAR color extract
5 AAU Hallertauer Mittelfrüh hops (bittering) (1.25 oz./35 g of 4% alpha acid)
1 oz. (28 g) Hallertauer Mittelfrüh hops (flavor/aroma)
1 teaspoon Irish moss
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP380 (Hefeweizen IV) yeast
1 quart (~1 L) sterile wort (for priming)

Step by step
Bring 4 gallons (15 L) of water to a boil. Remove from heat and stir in malt extracts. Bring the wort to a boil and add the bittering hops immediately. Boil wort for 60 minutes. Half an hour into the boil, add the flavor hops. After another half hour, turn off the heat to the kettle and follow all subsequent instructions for the all-grain version.