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Dunkelweizen

270 calories 27.4 g 0.5 L
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 300 liters (fermentor volume)
Pre Boil Size: 300 liters
Post Boil Size: 300 liters
Pre Boil Gravity: 14.3 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 85% (brew house)
Source: Jamie Morris
Calories: 270 calories (Per 0.5L)
Carbs: 27.4 g (Per 0.5L)
Created: Wednesday March 4th 2026
14.3 °P
3.6 °P
5.8%
18.1
6.9
5.6
277.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Bestmalz - BEST Acidulated1 kg BEST Acidulated $ 3.10 / kg
$ 3.10 		35.9 2.81 1.3%
1 kg Bestmalz - BEST Chit Malt1 kg BEST Chit Malt $ 2.20 / kg
$ 2.20 		23 1.4 1.3%
4 kg Briess - Special Roast4 kg Special Roast $ 2.74 / kg
$ 10.96 		33 40 5.3%
25 kg Canada Malting - WHITE WHEAT MALT25 kg WHITE WHEAT MALT $ 1.89 / kg
$ 47.25 		38.1 3.5 32.9%
25 kg Bairds - Maris Otter Finest Ale Malt25 kg Maris Otter Finest Ale Malt $ 2.49 / kg
$ 62.25 		37.7 2.5 32.9%
10 kg American - Pilsner10 kg Pilsner 37 1.8 13.2%
10 kg Rice Hulls10 kg Rice Hulls 0 0 13.2%
76 kg / $ 125.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Magnum200 g Magnum Hops Pellet 15 Boil 30 min 18.14 100%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g ALDC $ 260.00 / kg
$ 3.12 		Water Agt Mash 0 min.
150 g ANTIFOAM Other Mash 0 min.
5 g Calcium Chloride (anhydrous) $ 6.56 / kg
$ 0.03 		Water Agt Mash 0 min.
5 g Gypsum $ 1.92 / kg
$ 0.01 		Water Agt Mash 0 min.
3 each Whirlfloc $ 49.36 / kg
$ 148.08 		Fining Boil 10 min.
4 g Yeast Nutrient $ 136.30 / kg
$ 0.55 		Fining Boil 10 min.
$ 151.79
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
250 L Infusion -- 67 °C 75 min
100 L Batch Sparge -- 85 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 306.7 L. Suggest reducing initial water volume to 45.4 L and adding 261.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 327.56 L 277.4
Strike water volume at mash thickness of 3.7 L/kg 277.4
Mash volume with grains 327.6
Grain absorption losses -76
Remaining sparge water volume (equipment estimates 106.2 L) 99.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 306.7 L) 300
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 300
Going into fermentor 300
Total: 376.9  
Equipment Profile Used: System Default
 
Notes

Mill the grains, mix with the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C) for 7 days, then allow to rise to room temperature until fermentation is complete and gravity has stabilized. Package and carbonate to about 2.5 volumes of CO2.

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  • Last Updated: 2026-03-16 17:21 UTC