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Dunkleweizen 2022

186 calories 19.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Sunday March 23rd 2014
1.056
1.015
5.4%
25.4
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - Pilsen Malt 2-Row3 lb Pilsen Malt 2-Row 37 1.2 24.4%
1 lb Briess - Distillers Malt1 lb Distillers Malt 35.4 2.4 8.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 24.4%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.1%
1 lb BSG - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 8.1%
1 lb American - Pale 2-Row - Toasted1 lb Pale 2-Row - Toasted 33 30 8.1%
1 lb Belgian - Special B1 lb Special B 34 115 8.1%
5 oz Rice Hulls5 oz Rice Hulls 0 0 2.5%
12.31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 5 Boil 20 min 9.77 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 5 Boil 20 min 9.77 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 5 Boil 10 min 5.85 33.3%
3 oz / 0.00
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

WLP078
Champaign Yeast WLP715 (90%)
Belgian Saison II Yeast WLP566 (81.5)
WLP099
English Cider Yeast WLP775 (90%)
Belgian Strong Ale Yeast WLP545
Flemish Ale Blend LP665 (83%)
Belgian Stout 1581
Brettanomyces bruxellensis 5112 (90%)
eurtral Grain Yeast WLP078 (81%)
Brettanomyces lambicus 5526 (90%)
Cider 4766 (85%)
Dry Mead 4632 (95%)
French saison 3711

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-12-26 22:31 UTC
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