Tall. Dark and Bready Beer Recipe | All Grain Dunkles Weissbier | Brewer's Friend
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Tall. Dark and Bready

148 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 9.13 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: AHB
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday February 3rd 2019
1.045
1.010
4.7%
15.4
16.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 45.5%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 27.3%
2 lb American - Vienna2 lb Vienna 35 4 18.2%
8 oz Belgian - Special B8 oz Special B 34 115 4.5%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 2.3%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.3%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.42 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 qt protein rest Infusion -- 122 °F 20 min
boil 9 qts add back - target 150 in mash Decoction -- 150 °F 30 min
26.4 qt batch sparge Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chico, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 14 12 5 3 156
Mash Chemistry and Brewing Water Calculator
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/tall-dark-and-bready/

Mash grains and rice hulls (if using) at 122° F (50° C) and allow to rest 20 minutes for a protein rest. Pull 9 qt. (8.5 L) thick mash and slowly heat to bring to a boil over 20 minutes. Boil 15 minutes, and then blend into main mash. Adjust main mash temperature to 150° F (66° C) if necessary and hold 30 minutes. Mash out at 168° F (76° C). Sparge at 168° F (76° C).

Bring full wort volume to a boil; boil 90 minutes adding hops at stated intervals. Chill to 64° F (18° C) and oxygenate. Decant and pitch 64° F (18° C) yeast starter. Fit fermenter with blow-off device or allow at least 5 gal. (18.9 L) of headspace and/or use Fermcap to control foaming. Ferment at 64° F (18° C) until terminal gravity is reached. Rack, bottle with 1 cup (237 mL) dextrose or the appropriate amount of gyle, and warm condition bottles at 70–74° F (21–23° C) for one week. When full carbonation has been reached, store at cellar temperatures for at least one month.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-16 16:41 UTC
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