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Jadalou's Nutty Heferian

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Jadalou's Nutty Heferian

back to search Back to Search  Style Details 

Beer Style: Dunkelweizen (15B)
Recipe Type: partial mash
Yield: 4 US gallons

Dunkelweizen

Description:

Nutty and malty, with underlying flavors of vanilla, caramel and light chocolate.

Ingredients:

  • 7 lbs pale ale liquid malt extract
  • 2 lbs 2-row pilsner malt grains
  • 1 lb caramel 20L malt grains
  • 1 lb Gabrinus honey malt grains
  • 1/2 lb secret ingredient
  • 1 tablet Whirlfloc
  • 1 oz Whitbread Golding WGV hops
  • 1 oz Citra hops
  • 1/2 oz secret ingredient
  • 3/4 cup priming sugar
  • 4 gallons purified drinking water

Additional Instructions

Primary Ferment: 5-10 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.010
Alcohol by Vol: 4.71%
Recipe Type: partial mash
Yield: 4.00 US Gallons

Click to Print Recipe

Procedure:

Makes a 4 gallon batch.

Clean & Sanitize, Sanitize, Sanitize all brewing equipment.

Crush or mill all the grains. Let the liquid malt extract warm to room temperature. Each grain should be COARSELY crushed and broken open.

Put 2.5 gallons of purified water into brew pot 1, and 1 gallon of purified water into pot 2. Set the remaining 1/2 gallon of water aside, for later use. Bring the temperature in pot 1 to 115F degrees. Pour the 2-row grains into a brew bag, tie off and place into brew pot 1. Pour the caramel/Gabrinus grains into a brew bag, tie off and place into brew pot 1. Keep at 115F degrees for 15 minutes. At 15 minutes, increase brew pot 1 temp to 150F degrees for 30 minutes. At 30 minutes, turn off the heat in brew pot 1. Bring brew pot 2 to 150F degrees. Turn off the heat in brew pot 2. Lift the 2-row grain bag above the liquid in brew pot 1. Pour 1/2 of the water from brew pot 2 over the 2-row grains, slowly. Lift the caramel/Gabrinus grain bag above the liquid in brew pot 1. Pour remaining 1/2 of the water from brew pot 2 over the 2-row grains, slowly. Discard the oats and bring the now milky, almost pudding-like water in pot 1 to a boil. ~ no longer using pot 2 ~

Remove pot 1 from heat. Dissolve the 7 lbs of liquid malt extract into the brew pot. Put ½ oz of the Whitbread hops into the mash. Bring to a rolling boil for 30 minutes; checking the heat and stirring occasionally.

At 30 minutes, add the remaining ½ oz of Whitbread hops; checking the heat and stirring occasionally.

During the next 20 minutes, crush the 1/2 lb secret ingredient into the smallest pieces that you can.

At 50 minutes, stir the crushed secret ingedient and the Whirlfloc into the wort: ensuring that they dissolve completely. Add the Citra hops and 1/2 oz secret ingredient. Boil for another 10 minutes; checking the heat and stirring occasionally.

Turn off the heat. Remove pot 1 from burner. Cool the wort immediately! Temp must be 70-78 degrees Fahrenheit; usually when the brew pot is slightly cool to the touch.

Clean & Sanitize, Sanitize, Sanitize all brewing equipment.

Using a hydrometer, check the gravity. Top off (with remaining 1/2 gallon of purified water). Splash into fermenter # 1. Pitch your yeast! Stir well. Seal fermenter #1 and add an airlock or blow off tube.

Place fermenter #1 into a dark(ish) room at about 65-70F degrees. You should get bubbling activity within 24 hours. Leave it alone until bubbling stops (usually appx 7 days). When the bubbling stops, check the fermentation. If there is a "hairy" layer of foam on the top of the beer: throw it away! Otherwise, using a sanitized strainer, scoop any foam from the top of the beer, take a hydrometer reading and taste. If all seems well, rack to fermenter #2. DO NOT SPLASH! Seal fermenter #2, add an airlock and wait another 7 days. ~ no longer using fermenter #1, so clean/sanitize it and put it away ~

At 7 days, with sanitized brewing equipment, take a final gravity reading. Taste. Rack (gently) to a bottling bucket. Add 3/4 cup priming sugar; mix well (do not splash). Bottle (sanitized bottles) and condition for 14-28 days.

Bottoms up!

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