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Hacker Pschorr Weisse Dark

5 gallons; OG = 1.055 to 1.056; FG = 1.011 to 1.012; IBU = 13

Ingredients

• 8 oz. German Munich malt
• 7 oz. Belgian cara-Munich malt
• 1 oz. British chocolate malt
• 6.25 lbs. Muntons wheat dry malt extract (DME)
• 4 AAUs Tettnanger bittering hops (1 oz. at 4% alpha acid)
• 1 pt. starter of Wyeast 3068 (Weihenstephan Weizen)
• 1-1/4 cups Muntons wheat dry malt extract for priming

Step by Step:

Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 170° F water. Add the dry malt and bittering hops. Bring the total volume in the brewpot to 2.5 gallons. Boil for 60 minutes then remove pot from stove.

Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well. Ferment at 68° F for 7 days. Rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.

Partial-Mash Option:

Mash 1.25 lb.     German two-row pilsner malt, 1 lb. German wheat malt, 4 oz. rice hulls or oat hulls and the specialty grains in 1 gallon water at 150° F for 90 minutes. Sparge with 2 gallons water at 168° F. Then follow the extract recipe, omitting 1.75 lb. of Muntons wheat dry malt extract from the boil.

All-Grain Option:

Mash 4 lb. German two-row pilsner malt, 5.67 lb. German wheat malt, 8 oz. rice hulls or oat hulls and the specialty grains in 3 gallons of water at 149° F for 90 minutes. Then sparge with 5 gallons of water at 168° F. The total boil time is approximately 90 minutes. Add 1 oz. of Tettnanger (bittering hop) for the last 60 minutes of the boil.