Choco-banana dunkle Ver2 - Beer Recipe - Brewer's Friend

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Choco-banana dunkle Ver2

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.32 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday May 10th 2025
1.056
1.012
5.8%
15.7
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g Malteurop - Wheat Malt1200 g Wheat Malt 38 3.5 52.2%
400 g Castle Malting - BE - Castle Malting - Pale Ale400 g BE - Castle Malting - Pale Ale 38 1.84 17.4%
400 g Castle Malting - Château Munich400 g Château Munich 34 12.7 17.4%
200 g Castle Malting - CHÂTEAU CARA HONEY200 g CHÂTEAU CARA HONEY 34.5 26.8 8.7%
100 g Briess - Midnight Wheat Malt100 g Midnight Wheat Malt 25 550 4.3%
2,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 15.72 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
1.10 g Gypsum Water Agt Mash 0 min.
0.80 g Gypsum Water Agt Sparge 0 min.
1.80 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
5 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
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
8.7 L Strike 73.4 °C 67 °C 60 min
6 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 5.8
Mash volume with grains 7.3
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 13.2 L) 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 16.5  
Equipment Profile Used: System Default
 
Notes

Underpitching the yeast to get more banana flavore

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  • Public: Yup, Shared
  • Last Updated: 2025-05-12 04:35 UTC