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Uncle Dunkel Touched My Weizen

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Shane
Rating:
2.00 (1 Review)

Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday September 23rd 2016
1.061
1.015
6.0%
15.6
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 33.9%
2.50 lb German - Rye2.5 lb Rye 38 3.5 16.9%
0.75 lb German - De-Husked Caraf III0.75 lb De-Husked Caraf III 32 470 5.1%
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 40.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.66 40%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.95 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Wyeast 3068
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 gal Target mash temp. 155 for 60 minutes Infusion -- 166 °F 60 min
1.1 gal Slow sparge at 166. Should take a bit over an hour using my equipment Fly Sparge -- 166 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.53 22.1  
Mash volume with grains 6.71 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 3.66 g | 14.6 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Pitched at 68 and fermenting at 68 room temperature. I want more clove than banana flavors. I pitched two smack packs without starter (didn't note how old they were), and it took 72 hours before I saw any airlock activity.

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  • Last Updated: 2016-10-13 15:29 UTC