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mikrovehnä

82 calories 9.4 g 330 ml
Beer Stats
Method: Partial Mash
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 240 liters (fermentor volume)
Pre Boil Size: 280 liters
Post Boil Size: 276 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 82 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created Tuesday May 26th 2020
1.027
1.008
2.5%
17.4
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Finland - Pilsner Malt7 kg Pilsner Malt 37 2 24.6%
7 kg United Kingdom - Dextrine Malt7 kg Dextrine Malt 33 1.8 24.6%
10 kg Finland - Wheat Malt10 kg Wheat Malt 38 2 35.1%
1 kg Finland - Black Malt1 kg Black Malt 30 526 3.5%
3.50 kg German - Caramel Wheat3.5 kg Caramel Wheat 34 46 12.3%
28.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 13.6 Boil 55 min 17.42 100%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
80 L Infusion 40 °C --
80 L 45 °C 5 min
80 L 70 °C 60 min
80 L 78 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
8 g Whirlfloc Water Agt Boil 0 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:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 573 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"mikrovehnä" Dunkelweizen beer recipe by Brewer #325329. Partial Mash, ABV 2.48%, IBU 17.42, SRM 13.76, Fermentables: (Pilsner Malt, Dextrine Malt, Wheat Malt, Black Malt, Caramel Wheat) Hops: (Magnum) Other: (Calcium Chloride (anhydrous), Lactic acid, Whirlfloc)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-26 06:48 UTC
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