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Jackson's Finish

178 calories
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Method: BIAB
Style: Dunkelweizen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.63 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jackson
Calories: 178 calories (Per 12oz)
Share: <EMBED>
1.054
1.014
5.2%
12.55
22.99
5.51
 
Brew Log History

Target 62°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
7.6 lb German - Wheat Malt7.6 lb Wheat Malt 37 2 61%
3.3 lb German - Munich Light3.3 lb Munich Light 37 6 26.5%
8.8 oz German - CaraMunich II8.8 oz CaraMunich II 34 46 4.4%
0.5 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4%
0.5 lb German - De-Husked Caraf III0.5 lb De-Husked Caraf III 32 470 4%
12.45 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.82 oz Hallertau Hersbrucker0.82 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 12.55
 
Mash Guidelines
Amount Description Type Temp Time
7.43 galBIABInfusion154 °F60 min
 
Other Ingredients
Amount Name Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Amount:
1
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6.8 oz       CO2 Level: 3.25 Volumes
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 0 0 68 50 0
Mash Chemistry and Brewing Water Calculator
 
Notes
NOTE:
Always heat to boiling for 10 minutes, flame out, and cool to strike temp with chiller to prevent stratification, hot spots, and overshoots

NOTE:
Measure temps at HERMS outlet for steps

This beer is in honor of my Weimeraner Jackson who died February 28, 2019. It is quite a departure from my Abbey Ales.

CAUTION: Do not use gypsum with noble hops

Mill the grains and dough-in targeting a mash temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete and the gravity is approximately 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 bottling bucket, add priming sugar, and bottle. Target a carbonation level of 3.25 volumes.

Make sure to use Carafa special. This add is for color only.

Ended up a little darker than I would like
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View Count: 84
Brew Count: 0
Last Updated: 2019-06-04 03:08 UTC
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