DunkelFlöt Beer Recipe | All Grain Dunkles Weissbier | Brewer's Friend
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DunkelFlöt

162 calories 17.3 g 12 oz
Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday February 6th 2021
1.049
1.013
4.7%
20.0
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Avangard - Light Munich2.5 lb Light Munich 37 8 22.1%
5.50 lb Briess - White Wheat Raw5.5 lb White Wheat Raw 34.5 2 48.7%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 4.4%
0.50 lb Crisp Malting - Pale Wheat Malt0.5 lb Pale Wheat Malt 38.7 2 4.4%
0.30 lb Briess - Midnight Wheat Malt0.3 lb Midnight Wheat Malt 25 550 2.7%
2 lb The Swaen - Goldswaen Classic2 lb Goldswaen Classic 38 45 17.7%
11.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 9.08 33.3%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 10.88 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 100 °F --
-- 118 °F 30 min
-- 133 °F 30 min
-- 154 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 9.7 oz       Temp: 68 °F       CO2 Level: 3.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 10 0 12 12 30
Mash Chemistry and Brewing Water Calculator
 
Notes

Decoction:
Mash to reach 38C (100F). Decoct. Hold 45C (118-120F) for 30 minutes, hold at 56C(133F) for 30 minutes, hold at 68C (154F) for 30 minutes.

Carb to 3.1 Vols CO2

Direct pitch yeast

Ferment at 24C (75F) for 24 hours, 16C (60F) for 1 week, naturally raise temperature to 20C (68F) for 2 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-09 23:00 UTC
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