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DunkelFlöt

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

Original Gravity:

1.049

Final Gravity:

1.013

ABV (standard):

4.7%

IBU (tinseth):

20.0

SRM (morey):

32.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Domestic Hallertau (Pellet)		19.96	100%
3 oz / $ 0.00

Mash Guidelines

Amount	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.

Last Updated and Sharing

181

Views

Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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