The Brews Brothers Palousen Dunkelweizen
First Place, Club-Only Competition
Dunkelweizen, 1995
Rob Nelson
(All-Grain)
Ingredients for 5 gallons
| 5 | ponds wheat malt |
| 4 | pounds Pilsener malt |
| 4 | ounces chocolate malt |
| 3 | ounces Belgian aromatic malt |
| 3 | ounces Belgian biscuit malt |
| 3 | ounces Victory malt |
| 3 | ounces CaraPils malt |
| .75 | ounce Tettnang hops, 6.2% AA (60 minutes) |
| Wyeast No. 2068 Weihenstephan Wheat ale yeast | |
| 1 | cup corn sugar (to prime) |
| Original gravity: | 1.056 |
| Final gravity: | 1.015 |
| Boiling time: | 60 minutes |
| Primary fermentation: | 6 days at 76 ºF in glass |
| Secondary fermentation: | — |
| Age when judged: | 2 months |
Notes
Dough-in grains with 2 7/10 gallons of 120 ºF water and let sit for 20 minutes. Raise temperature slowly to 122 ºF and hold it for 30 minutes. Remove about 1 gallon of the stiff part of the mash and put it into another pot. Raise temperature to 140 ºF and hold it for 15 minutes. Return this to the mash (mash temperature should be about 138 ºF). Pull another gallon and repeat the process (main mash temperature should be about 151 ºF). Hold this temperature for 45 minutes until iodine tests negative for starch. Pull 1 gallon, boil, and return to the main mash to hit mash-out temperature of 168 ºF. You may need a heat source to maintain the main mash temperature. If you have the equipment, pull 40% for the first decoction and skip the third decoction.
Judges' Comments
"Malty with clove and banana prominent. Very nice brew."