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PopsDunkel 2

169 calories 17.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday August 9th 2025
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PopsDunkel

by Papini

OG: 1.051 FG: 1.013 ABV: 5.1% IBU: 19

1.055
1.014
5.5%
17.1
14.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 45.5%
2.50 kg American - Pilsner2.5 kg Pilsner 37 1.8 45.5%
0.50 kg Special B0.5 kg Special B 34 115 9.1%
5.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Hallertauer Magnum10 g Hallertauer Magnum Hops Pellet 13.5 Boil 50 min 17.13 100%
10 g / R$ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 g/l
 
Target Water Profile
Bioleve
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
16 L Infusion -- 55 °C 15 min
16 L Infusion -- 65 °C 50 min
16 L Infusion -- 72 °C 10 min
15 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.2 L) 36.4
Mash volume with grains (equipment estimates 35.8 L) 40
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 20
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Fermentação a 18°C até atenuação completa.
Maturar a 22°C por 3 dias.
Clarificação a 2° por 7 dias.

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  • Public: Yup, Shared
  • Last Updated: 2025-09-24 16:39 UTC