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Dunkelweizenbock

253 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Monday November 17th 2014
1.076
1.020
7.4%
16.6
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Dark Wheat10 lb Dark Wheat 39 6.5 51.3%
5 lb German - Pilsner5 lb Pilsner 38 1.6 25.6%
1 lb German - Dark Munich1 lb Dark Munich 36 10 5.1%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 5.1%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 2.6%
1 lb Belgian - Special B1 lb Special B 34 115 5.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.61 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cinnamon Spice Boil 8 min.
2 oz Nutmeg Spice Boil 8 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Protein Rest Temperature -- 128 °F 20 min
2 gal Mash Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 160 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.09 24.4  
Mash volume with grains 7.65 30.6  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 3.59 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

to make the temp change from protein rest to saccharafication 2 gallons @ 194 def F needed.

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  • Last Updated: 2014-12-15 03:12 UTC