Dunkel Aussy III - Beer Recipe - Brewer's Friend

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Dunkel Aussy III

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.2 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
URL: http://forum.northernbrewer.com/viewtopic.php?f=5&t=40751
Created: Wednesday September 7th 2016
1.050
1.011
5.2%
13.4
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,600 g German - Wheat Malt1600 g Wheat Malt 37 3.84 57.1%
600 g German - Pilsner600 g Pilsner 38 2.77 21.4%
500 g German - Dark Munich500 g Dark Munich 36 25.19 17.9%
100 g German - Chocolate Wheat100 g Chocolate Wheat 31 1100.62 3.6%
2,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.53 68.8%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 15 min 2.85 31.3%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Servomyces Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 102 B cells required
$ 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
6.6 L Extract ferulic acid that yeast use to procudce clove favour Temperature -- 44 °C 20 min
Temperature -- 66 °C 60 min
Mash out Temperature -- 77 °C 5 min
Thick decoction Decoction -- 44 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7
Mash volume with grains 8.8
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 13.5 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 17.9  
Equipment Profile Used: System Default
 
Notes

Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.

New link: http://forum.northernbrewer.com/t/german-hefeweizen-recipe/5796/8

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  • Last Updated: 2016-12-23 17:05 UTC