Saturday, January 9, 2010
Brewing a Dunkelweizen - Part 2
This is the final report for the batch brewed on Dec 19th.
Now bottled for just over a week, this beer already taste great. Above, a photo of the final beer, nice color and good head. Banana notes very perceptible.
Here are the final numbers.:
Mashed for 60min at 155ºF and fermented at 62ºF for 12 days. Bottled and primed with 1 cup of corn sugar in 2 cups of water, boiled for 15min and cooled to room temperature before adding to the beer. Used 1 smack pack of Wyeast 3068 Weihenstephan Weizen.
Here is the fermentation profile:
Click HERE for the recipe.