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Beer Recipe of the Week: The Brews Brothers Palousen Dunkelweizen

First Place, 1995 Club-Only Competition
Rob Nelson
Ingredients for 5 gallons

5 lbs. Wheat malt
4 lbs. Pilsener malt
4 oz. Chocolate malt
3 oz. Belgian aromatic malt
3 oz. Belgian biscuit malt
3 oz. Victory malt
3 oz. CaraPils malt
.75 oz. Tettnang hops, 6.2% AA (60 minutes)  
1 Wyeast No. 2068 Weihenstephan Wheat ale yeast
1 C. corn sugar (to prime)

Statistics

Original gravity: 1.056

Final gravity: 1.015

Boiling time: 60 minutes

Primary fermentation: 6 days at 76 ºF in glass

Secondary fermentation: —

Age when judged: 2 months

Notes

Dough-in grains with 2 7/10 gallons of 120ºF water and let sit for 20 minutes. Raise temperature slowly to 122ºF and hold it for 30 minutes. Remove about 1 gallon of the stiff part of the mash and put it into another pot. Raise temperature to 140ºF and hold it for 15 minutes. Return this to the mash (mash temperature should be about 138ºF). Pull another gallon and repeat the process (main mash temperature should be about 151ºF).

Hold this temperature for 45 minutes until iodine tests negative for starch. Pull 1 gallon, boil, and return to the main mash to hit mash-out temperature of 168ºF. You may need a heat source to maintain the main mash temperature.  If you have the equipment, pull 40% for the first decoction and skip the third decoction.