Brew #29: Dunkelweizen 2, September 26, 2015

Just like #8 this was a recipe from Bailee's.  The first time I brewed the dunkelweizen, we decided that it tasted like fall, so the following year I brewed it again.  Let's call this the "second annual" dunkelweizen.  This one is the all grain version, straight from the recipe book in the shop. Among the many things I like about this brew is that it is quick and easy.  I didn't make a starter, I brewed on 9/26 and I opened the first bottle by the end of October, and it doesn't seem to need any aging time.  This is a dark beer that tastes light, so it tends to appeal to people who say they don't like dark beers.  But it also has enough spice and flavor to appeal to those who like full-flavored beers.

Recipe
Batch Size Target (Actual): 5 gal (5 gal)
OG Target (Actual): 1.062 (1.059)
FG Target (Actual) : 1.013 (1.012)
Brew House Efficiency Target (Actual) : 69% (65%)
IBUs: 32
Color: 30.7 SRM
Style: Dunkelweizen
Recipe Type: All Grain
Boil Time: 60 minutes

Water:
Carbon filtered York water

Grains:
5 lb US 2-Row
5 lb English Wheat
1 lb Flaked Wheat
12 oz Midnight Wheat
4 oz Chocolate Malt
8 oz Rice Hulls

Hops:
1 oz German Northern Brewer (pellets) @ 60 min.

Yeast:
WLP380 Hefeweizen IV Ale

Brewing Notes

9/26/15 - Brew Day:

• Sanitized (star san) my cold side equipment in the big mouth bubbler primary.
• Heated 15 quarts of water with pH 5.2 to 165 F in 8 gallon stainless HLT on outdoor propane burner.
• Mashed in in 10 gal Igloo cooler, paddled until everything was well mixed and there were no dough balls.  Mash in temp was 150F
• 60 minute mash rest
• 0 minutes: temperature was 150F
• 15 minutes: paddled, temperature was 148-150F
• 30 minutes: paddled, temperature was 147-148F
• 60 minutes, began vorlauf
• Manual Vorlauf: I run a 2 cup measuring cup full of wort out of the valve and gently pour this on top of the mash.  Then I repeat until I'm satisfied with the clarity.  This takes about 10-15 minutes.
• Ran off and fly sparged with 17.5 quarts of 200F water.
• Ran until the mash tun was dry, about 30 minutes.
• Brought to boil - 60 minute boil time
• Added:
  1 oz German Northern Brewer (pellets) @ 60 min.
• Chilled with Immersion wort chiller to 120, then ice bath the rest of the way.
• Siphoned to BMB
• Took a Brix reading of 14.7%, calcuated to 1.059.
• Pitched yeast directly

9/26 - 10/9/15 - Fermentation

10/9/2015 - Bottling:
Bottled 49 12 oz bottles with with 4.5 oz corn sugar, boiled in 2c water.  Final Brix was 7.6% calculated to 1.012FG, 6.2% ABV

End of October - First Taste:
Delicious from day 1.  Next time I drink one, I'll update with some real tasting notes.