Trigo Oscuro (Dunkelweizen) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Trigo Oscuro (Dunkelweizen)

184 calories 17.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.32 gallons
Post Boil Size: 6.63 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 96%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday February 12th 2021
1.056
1.012
5.8%
13.6
19.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.78 lb Great Western - White Wheat7.78 lb White Wheat 37 3.5 53.4%
3.33 lb Munich Malt3.33 lb Munich Malt 36.8 7.87 22.8%
2.35 lb Gladfield - German Pilsener Malt2.35 lb German Pilsener Malt 36.3 2.03 16.1%
0.45 lb Dingemans - Special B0.45 lb Special B 33.1 125 3.1%
0.42 lb Briess - Caramel Malt - 40L0.42 lb Caramel Malt - 40L 35.4 40 2.9%
0.25 lb Weyermann - Carafa Special Type II0.25 lb Carafa Special Type II 29.9 425 1.7%
14.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.56 100%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Cobb County, GA (Smyrna, Atlanta, Marietta, etc.)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.47 21.9  
Mash volume with grains 6.63 26.5  
Grain absorption losses -1.82 -7.3  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 8.32 33.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.63 26.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.63 g | 26.5 qt) 5.5 22  
Total: 10.39 41.6
Equipment Profile Used: System Default
 
Notes

5.5 gal of Strike water 187°. Dropped to 167° with mash tun at 53°. After dough-in and a good stir initial mash temp 153.5°. After 30 min in mash temp was 152°.
5.5 gals to fermenter. Missed target OG by a lot. Target was 1.056 actual 1.070. Concern is yeast won’t ferment that all out.
Fermentation temp held at 62°-63°.
24 hours for fermentation to begin. After 48 hours there was a lot of activity including foam over. After 3 days activity still high.

Last Updated and Sharing
 
211
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-07 12:36 UTC