Dunkelweizen Beer Recipe | All Grain Dunkles Weissbier by Cabochons nanobrasseurs | Brewer's Friend
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175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.78 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frontenac nanobrasserie
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Saturday February 11th 2023
Amount Fermentable Cost PPG °L Bill %
2.35 kg German - Wheat Malt2.35 kg Wheat Malt 37 2 57.7%
1.20 kg Munich1.2 kg Munich 37 6 29.5%
200 g Belgian - CaraMunich200 g CaraMunich 33 50 4.9%
60 g German - Carafa II60 g Carafa II 32 425 1.5%
190 g German - Carapils190 g Carapils 35 1.3 4.7%
70 g Rice Hulls70 g Rice Hulls 0 0 1.7%
4,070 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.56 100%
16 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 0 min.
Omega Yeast Labs - Bananza OYL-400
0.79 Each
Attenuation (avg):
Optimum Temp:
18 - 24 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 141 g       Temp: 20 °C       CO2 Level: 3 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

*Commentaire: utiliser une levure de hefeweizen plutôt que bananza (manque le côté épicé)

Source: BYO https://byo.com/article/dunkelweizen-style-profile-2/

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes, which helps reduce the S-methyl methionine (SMM) present in the lightly kilned pilsner malt and results in less dimethyl sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter.

Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-07 20:14 UTC
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Cabochons nanobrasseurs 02/17/2023 at 01:51am
1.047 OG

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