Dampfbier Beer Recipe | All Grain Mixed-Style Beer by Nosybear | Brewer's Friend
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Dampfbier

151 calories 15.3 g 12 oz
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy Magazine
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday May 20th 2015
1.046
1.011
4.7%
15.4
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Vienna5.75 lb Vienna 37 4 53.3%
4.63 lb German - Munich Light4.625 lb Munich Light 37 6 42.9%
4.50 oz German - CaraMunich I4.5 oz CaraMunich I 34 39 2.6%
2 oz German - Carafa II2 oz Carafa II 32 425 1.2%
10.78 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 7.92 48.8%
0.80 oz Northern Brewer - Hallertau0.8 oz Hallertau Hops Pellet 4 Whirlpool 0 min 3.99 39%
0.25 oz Northern Brewer - Hallertau0.25 oz Hallertau Hops Pellet 4 Boil 60 min 3.47 12.2%
2.05 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.09 each Whirlfloc Tab Fining Boil 10 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add Calcium Chloride to bring calcium up to desired levels, check pH, acidify mash. Acidify sparge water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Steep flameout hops 10 mins.
Chill to 62°, pitch, oxygenate. 2 L Starter.
Ferment at 65° to completion.

Emphasizing clove, may use yeast blend.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-11 20:49 UTC
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