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Dunkelweizen

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: NB/Me
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday October 5th 2018
1.057
1.014
5.6%
12.4
14.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Dark Wheat6 lb Dark Wheat 39 6.5 53.6%
3 lb German - Pilsner3 lb Pilsner 38 1.6 26.8%
1.50 lb German - Dark Munich1.5 lb Dark Munich 36 10 13.4%
6 oz German - CaraMunich III6 oz CaraMunich III 34 57 3.4%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 1.7%
2 oz American - Blackprinz2 oz Blackprinz 36 500 1.1%
11.19 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 60 min 12.38 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.2 16.8  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 4.95 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Will mash in Dark Wheat and Pils at 95 and rise to 113 for a 10 to 11 minute ferullic acid rest. (Attempting to keep the pH in the 5.6 to 5.8 range). 1.25 qts./pound.
Then, Infuse hot water and remaining grains to get to sacc. rest at 152/153.
At 45 mins into the sacc. rest, pull approx. half+ the volume as a thick decoction and boil that for 10 to 15 minutes, recombine back with the sacc. rest to get to a mashout of 168.

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  • Last Updated: 2018-10-08 15:31 UTC