Dark and Stormy Dunkleweizen Beer Kit - Extract

Description

Your Dark and Stormy Dunkleweizen gives you a full-bodied beer with deep dark maltiness from the Munich Liquid Malt Extract, Chocolate Malt, and Caramel/Crystal Malt (80L). The White Wheat Malt and Wheat Dry Malt Extract add a layer of sweetness while the Hallertauer hops deliver bittering, flavor, and aroma. The Safale WB-06 yeast contributes its characteristic wheat ale profile to the finish.

Your Label Peelers Dark and Stormy Dunkleweizen Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.8% - 6.2%
• Original Gravity: 1.056 - 1.062
• Final Gravity: 1.006 - 1.010
• IBUs: 15
• SRM: 23

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6.6 lbs. Munich Liquid Malt Extract
• 1 lb. Wheat Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. White Wheat Malt
• 8 oz. Caramel/Crystal Malt (80L)
• 8 oz. Chocolate Malt
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Hallertauer Hops (Bittering)
• 1 oz. Hallertauer Hops (Flavor)
• 1 oz. Hallertauer Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Wheat Ale Yeast (Safale WB-06)

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertauer Hops (Bittering)
• 15 minutes: 1 oz. Hallertauer Hops (Flavor)
• 5 minutes: 1 oz. Hallertauer Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place specialty grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water into the wort, and discard.
4. Add the Munich and Wheat Malt Extracts and stir until fully dissolved. Bring to a boil.
5. Boil for 60 minutes, adding hops according to the hop schedule.
6. With 15 mins remaining, add the Yeast Energizer / Irish Moss Combo Packet.
7. After the boil, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
8. Transfer wort into a sanitized fermenter.
9. Add clean, filtered water to bring the volume up to 5 gallons.
10. Pitch the yeast and allow to ferment at 68°F for 7-10 days.
11. Once fermentation is complete, transfer to a bottling bucket with 5 oz of priming sugar and stir until evenly mixed in.
12. Bottle and allow 2 weeks at room temperature to carbonate. Enjoy!