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Beer Recipe of the Week: Trigo Oscuro

Beer Recipe of the Week: Trigo Oscuro

Don't expect this dark Dunkelweizen to be too big or rich, this refreshing German wheat beer is a fruity and malty wheat-based ale, with a hint of spice. This delicious and simple recipe is featured in the book Brewing Classic Styles by Jamil Zainasheff and John J. Palmer, which can be found in the American Homebrewers Association Store!

Extract Ingredients for 5 Gallons (18.93 L)

6.8 lbs. (3.08kg) | Wheat LME (4 °L)
2.2 lbs. (3.08kg) | Munich LME (9 °L)
6.0 oz. (170g) | Special "B" (120 °L)
6.0 oz. (170g) | Crystal (40 °L)
2.0 oz. (57g) | Carafa Special II (430 °L)
1.0 oz. (28g) | Hallertau 4% AA, 60 min.
White Labs WLP300 Hefeweizen Ale, Wyeast 3068 Wehenstephan Weizen

Specs

OG: 1.056 (13.8 °P)
FG: 1.014 (3.5 °P)
ADF: 75%
IBU: 16
Color: 16 SRM (31 EBC)

Fermentation and Conditioning

Use two liquid yeast packages or make an appropriate starter.  Ferment at 62°F (17°C). When finished, carbonate the beer to approximately 2.5 to 3 volumes. 

All Grain Option

Replace the wheat extract with 2 lbs. (0.9kg) continental Pilsner malt and 6.9 lbs. (3.13kg) wheat malt. Replace the Munich extract with 3 lbs. (1.36kg) Munich malt. Mash at 152°F (67°C). Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.

Photo © Boris Ott via Flickr CC

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