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Dunkelweizen

Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.77 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Saturday June 21st 2025

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

10.6

SRM (morey):

15.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.90 kg	Weyermann - Pale Wheat2.9 kg Pale Wheat	36	2	59.8%
1.20 kg	Weyermann - Munich Type I1.2 kg Munich Type I	38	6	24.7%
400 g	German - Pilsner400 g Pilsner	38	1.6	8.2%
250 g	German - CaraMunich III250 g CaraMunich III	34	57	5.2%
100 g	Thomas Fawcett - Chocolate Malt100 g Chocolate Malt	32.2	420	2.1%
4,850 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
18 g	BSG - German Hallertau Mittelfrüh18 g German Hallertau Mittelfrüh Hops		Leaf/Whole	4.4	Boil	60 min	10.64	100%
18 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
18 g	BSG - German Hallertau Mittelfrüh (Leaf/Whole)		10.64	100%
18 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17 L	Strike	45 °C	45 °C	20 min
	Infusion	67 °C	67 °C	40 min
13.8 L	Batch Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Sparge	15 min.

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 185 g Temp: 20 °C CO₂ Level: 3.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	0	100	40	0
Mash Chemistry and Brewing Water Calculator

Notes

Calcium Chloride 4.5 กรัม // Epsom Salt 1.5 กรัม // Calcium Sulfate (Gypsum) 1.0 กรัม
.....................................................................
หลังผสมมอลต์กับน้ำแล้ว 15 นาที = pH 5.2 - 5.4
.......................................................................
Fermentation เริ่ม 18C = 3 วัน

                            20C  = 5 วัน<br />
                            21C  = 5 วัน<br />

Cold Crash 8C = 1 คืน

Last Updated and Sharing

221

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-04 02:28 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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