A Dampfine Ale - Beer Recipe - Brewer's Friend

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A Dampfine Ale

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Thomas
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday October 1st 2017
1.063
1.017
6.0%
26.7
7.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 70.8%
3.50 lb Munich - Light 10L3.5 lb Munich - Light 10L 33 10 29.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz tettnang2.5 oz tettnang Hops Pellet 3.8 Boil 60 min 23.55 71.4%
1 oz tettnang1 oz tettnang Hops Leaf/Whole 3.8 Boil 10 min 3.11 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 10 min.
0.50 tsp beer nitrient Other Boil 10 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 1 cup corn sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
El Dorado springs
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Dough in 21 quarts @164 degrees Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

German Damfpbier "Steam Ale"
My efficiency was 74% with an 84 % attenuation. I think the key to this beer is the yeast and a warm ferment temperature. Keep out of the sunlight and put in the warmest room in the house. 72 to 76 degrees will be best. 2 weeks primary. 1 week secondary than cold crash @35 degrees for 1 week and bottle with 1 cup corn sugar. (maybe 7/8th cup less with a big blow off)

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  • Public: Yup, Shared
  • Last Updated: 2021-03-21 18:31 UTC
  • Snapshot Created: 2017-10-01 19:24 UTC
  • Link To Parent Recipe