Dunkle Suprise
"Dark German wheat beer with hints of Cocoa."
Recipe:
*******
4.00 lb Wheat Extract (DME)
2.00 lb White Wheat Malt (grain)
2.00 lb Munich Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Flaked Wheat
2.00 oz Chocolate Malt (grain)
1.00 oz Cocoa Powder (last 10 minutes)
1.00 oz Quick Oats
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (4.3% AA - 4.3 AAU)(30 min)
Yeast:
******
3.00 tsp Yeast Nutrient
White Labs "Hefeweizen Ale Yeast" WLP300
Washed from 2009 March Hefeweizen batch.
Notes:
******
5.75 gal
OG: 1.054
FG: 1.012???
24 Cups of water at 175 F. Adding grain bag brought temp down to upper 140s.
Held temp between 145 and 162 for the next 1 hour and 15 min.
Temperature seemed to drop down in the 145-148 range often. Last 20 minutes was in the 160s.
Sparged at 160 - 175 for 10 minutes (24 cups of water also).
Combined sparge and mash (approx 3 gal total now) and brought to a boil.
Lid was required to create full boil.
Waited for foam to break, but never was able to achieve a complete break.
35 minutes remaining - 1 lb of Wheat DME was added.
30 minutes remaining - hops in clean grain bag to the boil.
15 minutes remaining - Irish Moss was added to grain bag with hops with yeast nutrient.
10 minutes remaining - entire 3 lb bag of wheat dme was added to pot. 1 oz of Cocoa Powder was also added.
0 minutes remaining - Done.
Cooled pot in sink to 95 F by adding ice around pot and slowly stirring with sanitized spoon.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 5 gal to take specific gravity.
SG at 5 was aprox 1.062
Added .75 gal of Water
SG at 5.75 gal: 1.054
Pitched yeast (77 F)
Color Dark and Chocolaty.
2010/03/26
**********
Temperature at 0600 is unknown.
Strong fermenation. Very little foam, but chocolaty krausen.
Proteins have settled nicley to bottom of carboy.
Color is dark chocolaty brown.
Hop aroma.
2010/03/26
**********
Temperature at 1700 is unknown.
Very active fermenation. Very little foam, but chocolaty krausen.
Color is dark chocolaty brown.
Hop aroma.
2010/03/27
**********
Temperature at 0730 is unknown.
Fermentation slowed. Very little foam, but chocolaty krausen.
Proteins have settled nicley to bottom of carboy.
Color is dark chocolaty brown.
Hop aroma, whith hints of the cocoa.
"Dark German wheat beer with hints of Cocoa."
Recipe:
*******
4.00 lb Wheat Extract (DME)
2.00 lb White Wheat Malt (grain)
2.00 lb Munich Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Flaked Wheat
2.00 oz Chocolate Malt (grain)
1.00 oz Cocoa Powder (last 10 minutes)
1.00 oz Quick Oats
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (4.3% AA - 4.3 AAU)(30 min)
Yeast:
******
3.00 tsp Yeast Nutrient
White Labs "Hefeweizen Ale Yeast" WLP300
Washed from 2009 March Hefeweizen batch.
Notes:
******
5.75 gal
OG: 1.054
FG: 1.012???
24 Cups of water at 175 F. Adding grain bag brought temp down to upper 140s.
Held temp between 145 and 162 for the next 1 hour and 15 min.
Temperature seemed to drop down in the 145-148 range often. Last 20 minutes was in the 160s.
Sparged at 160 - 175 for 10 minutes (24 cups of water also).
Combined sparge and mash (approx 3 gal total now) and brought to a boil.
Lid was required to create full boil.
Waited for foam to break, but never was able to achieve a complete break.
35 minutes remaining - 1 lb of Wheat DME was added.
30 minutes remaining - hops in clean grain bag to the boil.
15 minutes remaining - Irish Moss was added to grain bag with hops with yeast nutrient.
10 minutes remaining - entire 3 lb bag of wheat dme was added to pot. 1 oz of Cocoa Powder was also added.
0 minutes remaining - Done.
Cooled pot in sink to 95 F by adding ice around pot and slowly stirring with sanitized spoon.
Poured into carboy (grain bag must have a hole as hops plugged filter).
Added enough water to fill carboy to 5 gal to take specific gravity.
SG at 5 was aprox 1.062
Added .75 gal of Water
SG at 5.75 gal: 1.054
Pitched yeast (77 F)
Color Dark and Chocolaty.
2010/03/26
**********
Temperature at 0600 is unknown.
Strong fermenation. Very little foam, but chocolaty krausen.
Proteins have settled nicley to bottom of carboy.
Color is dark chocolaty brown.
Hop aroma.
2010/03/26
**********
Temperature at 1700 is unknown.
Very active fermenation. Very little foam, but chocolaty krausen.
Color is dark chocolaty brown.
Hop aroma.
2010/03/27
**********
Temperature at 0730 is unknown.
Fermentation slowed. Very little foam, but chocolaty krausen.
Proteins have settled nicley to bottom of carboy.
Color is dark chocolaty brown.
Hop aroma, whith hints of the cocoa.