Dunkelweizen - Beer Recipe - Brewer's Friend

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Dunkelweizen

173 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: marc
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday October 8th 2015
1.056
1.015
5.5%
20.4
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg German - Dark Wheat1.5 kg Dark Wheat 39 15.85 50%
1.50 kg German - Dark Munich1.5 kg Dark Munich 36 25.19 50%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Hallertau Hersbrucker32 g Hallertau Hersbrucker Hops Leaf/Whole 3.2 Boil 70 min 20.06 50%
32 g Hallertau Hersbrucker32 g Hallertau Hersbrucker Hops Leaf/Whole 0.1 First Wort 0 min 0.37 50%
64 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tilburg, NB, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 9 16 17 213
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
adjusted pH to 5.6 with lactic acid Infusion -- 35 °C 25 min
Temperature -- 55 °C 35 min
Decoction -- 63 °C 35 min
Decoction -- 72 °C 45 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9
Mash volume with grains 11
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 13.4 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.5 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12.5
Going into fermentor 12.5
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

BF tewaks:
1 Colour is darker than predicted due to two decoction steps
2 'apparent' Bitterness adjusted for 100% FWH
3 Ignore custom attenuation number 1.056-1.015 is correct (=73%)

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  • Last Updated: 2015-10-08 09:43 UTC