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Dampf, that's a great Bier!

144 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 40 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.2 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Tyson Schindler
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday March 22nd 2025
1.044
1.009
4.6%
17.2
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Pilsner3.5 lb Pilsner 36 1.5 70%
8 oz Weyermann - Munich Type I8 oz Munich Type I 38 6 10%
8 oz Bestmalz - BEST Wheat Malt8 oz BEST Wheat Malt 37.7 2.2 10%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 10%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nobility0.25 oz Nobility Hops Pellet 5.2 Boil 40 min 8.8 25%
0.25 oz Hallertauer Mittelfrüher0.25 oz Hallertauer Mittelfrüher Hops Pellet 2.8 Boil 40 min 4.74 25%
0.25 oz Nobility0.25 oz Nobility Hops Pellet 5.2 Boil 10 min 3.64 25%
0.25 oz Hallertauer Mittelfrüher0.25 oz Hallertauer Mittelfrüher Hops Pellet 2.8 Boil 0 min 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
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:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal BIAB; no sparge Strike 157.5 °F 152 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.08 16.3  
Mash volume with grains 4.48 17.9  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.79 g | 15.2 qt) 3.2 12.8  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.16 g | 8.7 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.08 16.3
Equipment Profile Used: System Default
 
Notes

Kind of a cross between a Hefeweizen (which would have 50-70% wheat) and a Dampfbier (which would have 0% wheat, and all Pilsner and Munich and/or Vienna). Adding the rolled oats to approximate more of a NEIPA grain bill (along with water profile ratio of 2X Cl to SO4), which will help with body and mouthfeel for this session beer.

Doing a Brulosophy-esque "short and shoddy" mash and boil of just 40 minutes each, to save time. Do regular length of each and adjust efficiency and hopping accordingly if you like.

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  • Last Updated: 2025-04-14 14:10 UTC