Темное ПШЕНИЧНОЕ пиво | Dunkelweizen РЕЦЕПТ ПИВА

In this video, I'll show you how to brew a classic German dark wheat beer—Dunkelweizen. We'll walk you through every step, from choosing ingredients to bottling. The beer is soft and aromatic, with notes of banana, clove, and caramel. A great choice for those looking to try something interesting in home brewing! 🔻 In the video, you'll learn: Which malts and hops to use How to properly mash wheat beer The specifics of fermentation with weizen yeast The secrets to rich color and aroma Carbonation and aging tips Enjoy watching! One-time channel support https://www.donationalerts.com/r/sava... https://t.me/SavaBrew - Telegram channel https://boosty.to/savabrew - Boosty (free) Other equally delicious recipes:    • Эксперимент | ОДУВАНЧИКОВЫЙ ЭЛЬ на BrewZil...   - Experiment | DANDELION ALE on BrewZilla GEN 4    • Летнее ПШЕНИЧНОЕ пиво 4 ЗЛАКА | Рецепт Вит...   - Summer WHEAT beer 4 GRAINS    • БОЧКА пшеничного ВИСКИ | BrewZilla GEN 4 65L   - Wheat WHISKEY KEG | BrewZilla GEN 4 65L    • Märzen | Рецепт и обзор ПИВА | BREWCOM 24   - Märzen | BEER recipe and review | BREWCOM 24    • Centennial BLOND ALE на квейках | рецепт П...   - Centennial BLOND ALE on Kveiks –––––––––––––––––––––––––––––––– Dark WHEAT beer (Dunkelweizen) - 5.2% (IBU 11) Batch size - 36 L Original Gravity: 1.050 | 13 Brix Final Gravity: 1.011 | 2.8 Plato Boil Time: 45 min Mash Water: 37.92 L Sparge Water: 12 L Water Treatment Calcium Chloride (CaCl2*2H20) - 3.5g. Canning Salt (NaCl) - 5.5g. Chalk (CaCO3) - 3.5g. Epsom Salt (MgSO4) - 8g. Gypsum (CaSO4*2H2O) - 3.5g. Fermentables 5 kg - Wheat Malt (Avangard) 1.5 kg - Munich (Kursky) 1.5 kg - Light (Soufflet) 500 g - Chestnut (Soufflet) 400 g - 4 Cereals Flaked 150 g - Chocolate 1300-1500 (Kursky) 400 g - Rice Hulls Mash Profile 45°C - 15 min - Mash In 51°C - 15 min 68°C - 60 min 75°C - 15 min - Mash Out Hops 10 g - Magnum A 12.6% (Germany) - Boil Time - 45 min 30 g - Hallertauer Mittelfrueh A 3.2% (Germany) - Boil Time - 15 min Yeast AL 205 Hefeweizen Ale (ASP Lab) Fermentation (20-23°C) - 10 days - Main (4°C) - 3 days - Secondary (in kegs under pressure) Carbonation Dietary carbon dioxide - 2.4 bar Contents: 00:00 Start 00:39 Recipe 05:12 Brew 10:28 Tasting