Geschlossen Dunkelweizen - Beer Recipe - Brewer's Friend

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Geschlossen Dunkelweizen

160 calories 12.4 g 330 ml
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Beer Stats
Method: Extract
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 10.25 liters (fermentor volume)
Pre Boil Size: 12.3 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 20% (steeping grains only)
Source: Gregory Lamoureux
Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Sunday September 20th 2015
1.053
1.007
6.0%
20.8
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Dry Malt Extract - Wheat1000 g Dry Malt Extract - Wheat 42 3 58.6%
500 g Dry Malt Extract - Dark500 g Dry Malt Extract - Dark 44 30 29.3%
1,500 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
57.07 g American - Caramel / Crystal 10L57.07 g Caramel / Crystal 10L 35 10 3.3%
57.07 g German - Vienna57.07 g Vienna 37 4 3.3%
91.30 g American - Chocolate91.3 g Chocolate 29 350 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Northern Brewer - Hallertau11 g Hallertau Hops Pellet 4 Boil 60 min 11.46 36.7%
4 g Tettnanger4 g Tettnanger Hops Pellet 5.9 Boil 60 min 6.15 13.3%
7 g Northern Brewer - Hallertau7 g Hallertau Hops Pellet 4 Boil 10 min 2.64 23.3%
8 g Tettnanger8 g Tettnanger Hops Pellet 5.9 Boil 1 min 0.53 26.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.28 g Irish Moss Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 15.3 L) 11.5
Mash volume with grains (equipment estimates 15.3 L) 11.7
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 16.1 L) 12.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10.3
Going into fermentor 10.3
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 11.5  
Equipment Profile Used: System Default
 
Notes

Aerate the wort very well. Pitch at 21C.
Ferment for about 1 week.
Serve about 2 weeks after bottling/kegging.

Many Germans roll the bottle on the table before opening it to get the yeast sediment well mixed with the beer. This is an option you might want to try for authenticity.

OG: 1.048-1.050
FG: 1.008-1.010
BU: 13

Inspired by Charlie Papazian.

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  • Last Updated: 2016-01-22 14:59 UTC