Dunkelweissen #1 - Beer Recipe - Brewer's Friend

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Dunkelweissen #1

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Own
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday December 11th 2015
1.045
1.010
4.5%
15.8
14.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g United Kingdom - Pale 2-Row900 g Pale 2-Row 38 2.5 43.7%
900 g United Kingdom - Wheat900 g Wheat 37 2 43.7%
200 g German - Munich Dark200 g Munich Dark 37 15.5 9.7%
60 g United Kingdom - Chocolate60 g Chocolate 34 425 2.9%
2,060 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Spalt10 g Spalt Hops Leaf/Whole 4.5 Boil 60 min 11.62 33.3%
10 g Spalt10 g Spalt Hops Leaf/Whole 4.5 Boil 10 min 4.21 33.3%
10 g Spalt10 g Spalt Hops Leaf/Whole 4.5 Boil 0 min 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp yeast nutrient Other Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Bottle cultured
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
My Brewing Water - Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 75 100 25 0
tap water with
1/8 tspn CaCl2 per 10L water
citric acid as required, start with 1/8 tspn.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L -- -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.2
Mash volume with grains 7.5
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 12.6 L) 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Going into fermentor 10
Total: 15  
Equipment Profile Used: System Default
 
Notes

Based on byo article.

Hops
The hops used are typically from the Hallertau region: Spalt, Hersbrucker or Mittelfrüh.You can substitute Saaz, Tettnanger or Perle.

Yeast
Yeast bottle cultured from Waitrose Bavarian Dunkel Weizen.
Alternative is usual wheat beer yeasts.

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  • Last Updated: 2015-12-12 22:31 UTC