Chocoweizen - Beer Recipe - Brewer's Friend

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Chocoweizen

179 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Agustin
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Monday October 23rd 2017
1.058
1.016
5.5%
14.7
23.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 55.9%
1 kg German - Vienna1 kg Vienna 37 4 18.6%
1 kg New Zealand - Munich Malt1 kg Munich Malt 36.8 7.87 18.6%
135 g Belgian - De-Bittered Black135 g De-Bittered Black 34 566 2.5%
230 g Belgian - Special B230 g Special B 34 115 4.3%
5.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 30 min 14.69 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz cacao nibs Flavor Bottling --
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30 L) 30.3
Mash volume with grains (equipment estimates 33.5 L) 33.8
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 18
Volume into fermentor 18
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

Dont add acid in the mash, add at the end of the boil. 1ml

Step the nibs in vodka for 2 weeks, keep as warm as possible. Then Soak the nibs in a hop bag for a few days in the fermenter. Mix at bottling.

Pit the entire sachet of the yeast. NO UNDERPITCH

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  • Last Updated: 2018-05-14 00:37 UTC