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168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Sunday February 6th 2022
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 42.6%
8 oz Weyermann - Caramunich Type 38 oz Caramunich Type 3 - (late mash tun addition) 34 57 4.3%
4 oz Weyermann - Carafa Special Type II4 oz Carafa Special Type II - (late mash tun addition) 29.9 425 2.1%
4 lb Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark) 37 10 34%
2 lb Rice Hulls2 lb Rice Hulls 0 0 17%
11.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 14.68 100%
0.85 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.78 gal Ferulic Acid Rest Strike 110 °F 104 °F 20 min
Beta Amylase Rest Temperature 104 °F 144 °F 40 min
Alpha Amylase Rest Temperature 144 °F 160 °F 45 min
Mash Out Temperature 160 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
White Labs - Hefeweizen IV Ale Yeast WLP380
1 Each
Attenuation (avg):
Optimum Temp:
66 - 70 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 188 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 18.89 psi       Temp: 42 °F       CO2 Level: 3 Volumes
Target Water Profile
Clarksburg Neutralized Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76 0 0 135 0 0
Mash Chemistry and Brewing Water Calculator

Yeast Starter

  • Prepare Shaken Not Stirred Starter starter the night before brewing.
  • Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
  • Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
  • Place in fermenter set to fermentation temperature of 64 degrees.


    Don't mash the dark grains -- add during vorlauf
    Hold-off on adding salts/acid until after ferulic acid rest


  • Boil timer settings: nE = 2, t1=75, t2=10
  • Stir a whirlpool after the boil to encourage piling of hops/trub in center of kettle.
  • Before filling fermenter, fill two quart jars and one pint jar with wort for canning as gyle/speise for carbonating the beer.


  • Pitch entire volume of starter.
  • Use an OPEN FERMENT to maximize esters.
    -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  • Use dangling heating strap with temp probe (and insulation) attached to side of fermenter away from sidewall and heater strap
  • Add airlock on 4th day.

    STC-1000 settings:
    sp0=66, dh0=168
    sp1=68, dh1=168
    sp2=70, dh2=0


  • Tare weight of empty keg.
  • Put canned gyle/speise into serving keg (to carbonate beer).
  • Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.

  • Target 3.0 volumes of CO2.
  • Attach BlowTie 2 spunding valve and set to 38 psi (ensure 0-60 psi gauge is installed).
  • Hold beer temp at 72 degrees while naturally carbonating (two weeks).
  • Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).


    Hochkurz Mash Schedule Info

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-02-06 21:55 UTC
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