Dank Dunkelweizen - Beer Recipe - Brewer's Friend

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Dank Dunkelweizen

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday February 11th 2016
1.054
1.013
5.5%
14.9
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Dark Wheat4 kg Dark Wheat 39 6.5 65.6%
1.50 kg German - Bohemian Pilsner1.5 kg Bohemian Pilsner 38 1.9 24.6%
0.50 kg German - Caramel Wheat0.5 kg Caramel Wheat 34 46 8.2%
0.10 kg German - Chocolate Wheat0.1 kg Chocolate Wheat 31 413 1.6%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 45 min 13.9 75%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 5 min 1.01 25%
40 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 15.6 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 42  
Equipment Profile Used: System Default
"Dank Dunkelweizen" Dunkles Weissbier beer recipe by Storeyv34. All Grain, ABV 5.5%, IBU 14.9, SRM 15.76, Fermentables: (Dark Wheat, Bohemian Pilsner, Caramel Wheat, Chocolate Wheat) Hops: (Tettnanger)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-06-15 05:03 UTC