10/15/2000 Daril's "50-50" Dark Rye II
Category : Dunkelweizen
Method : Full Mash
Starting Gravity : 1.054
Ending Gravity : 1.014
Alcohol content : 5.2%
Recipe Makes : 14.0 gallons
Total Grain : 30.50 lbs.
Color (srm) : 19.8
Efficiency : 75%
Hop IBUs : 14.8
Malts/Sugars:
0.50 lb. Cara-Pils Dextrine
0.50 lb. Belgian Caravienne
0.50 lb. American Chocolate
13.00 lb. American Style Malt (M&F)
13.00 lb. German Rye
3.00 lb. Rice Hulls
Hops:
2.00 oz. L-Hallertauer 4.7% 60 min
Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 7.63 gallons of water at 135F
First Mash Temperature: 124F
Second Mash Temperature: 154F
Boiling Water to add: 4.77 gallons
Notes:
Use the basic profile for a Dunkelweizen, but
substitute Rye malt for Wheat malt. As an added
touch, 1 oz. of crushed Caraway Seeds may be added
during the last 10 minutes of the boil (Optional)
GRAIN CHARACTERISTICS:
Munton American-Style 2-Row Pale 1.038 3.0L
Belgian Caravienne 1.033 40.0L
Weyermann Rye Malt 1.036 3.5L
DWC Caramel Pils 1.034 8.0L
American Chocolate 1.029 337.0L
Add 3 lbs. of rice hulls into the grist to help with
lautering. These extra 3 lbs have been accounted for
in calculating the amount of strike water needed.
(Ratio 1 quart to 1 lb grain)
HOPS: 2 oz. Whole-leaf Hallertau (4.7% AA) @ 60 min.
ADDITIVES: 3 tsp. Irish Moss @ 15 min.
Insert copper coil immersion chiller @ 10 min.
Did NOT add Caraway Seeds in this batch.
YEAST DESCRIPTION:
Windsor Ale Yeast - Lallemand - Dry
Moderate attenuation that will leave a relatively high gravity.
Produces a full bodied, fruity English ale. Flocculation is good
to moderate. Best for bitters, stouts, Belgian witbiers, and
weizens.
See this excellent article from Brewing Techniques magazine:
http://brewingtechniques.com/library/backissues/issue1.3/hayden.html
Style Comparison @ 65%, 70%, 75% and 80% efficiency:
MIN YOURS YOURS YOURS YOURS MAX
65% 70% 75% 80%
OG 1.048 1.047 1.050 1.054 1.058 1.056
Alc % 4.8 4.5 4.8 5.2 5.6 5.4
IBUs 10.0 15.1 15.1 14.8 14.5 15.0
Color (srm) 16.0 19.8 19.8 19.8 19.8 23.0
POST-BREW
NOTES:
First
mash temp was 124F for 30 minutes.
Second
mash temp was 152F for 1 hour.
NO
problem at all with sparging, most likely due to the 3 lbs. of rice hulls
added to the grist. These took
up LOTS of room, however. Use
only 2 lbs. of rice hulls next time.
Used
nylon hop bags for the whole-leaf hops.
I added a bit more that 2 oz. to compensate for typical
under-utilization resulting when using hop bags.
Collected
about 13.5 to 14 gallons of wort.
Actual
O.G. was 1.054 - right on target.
Pitched
one packet (5 gm) of dry yeast into each of the two 7-gallon fermentation
buckets - without re-hydrating first. Saw activity in the airlocks of both
buckets less than 90 minutes later.
