OG Dunkel - Beer Recipe - Brewer's Friend

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OG Dunkel

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 98%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Friday July 3rd 2020
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Dunkelweizen

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OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 17

1.050
1.008
5.6%
14.4
18.0
5.5
1.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Avangard - German - Wheat Malt5.75 lb German - Wheat Malt 37 2 51.7%
2.50 lb Briess - Bonlander Munich Malt 10L2.5 lb Bonlander Munich Malt 10L 35.9 10 22.5%
1.50 lb US - Pilsner1.5 lb Pilsner $ 1.22 / lb
$ 1.83 		37.7 2 13.5%
5.70 oz German - Caramel Wheat5.7 oz Caramel Wheat 34 46 3.2%
5 oz American - Caramel / Crystal 60L5 oz American - Caramel / Crystal 60L 34 60 2.8%
5 oz German - Carafa II5 oz Carafa II 32 425 2.8%
6.24 oz Rice Hulls6.24 oz Rice Hulls 0 0 3.5%
177.94 oz / $ 1.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 11.36 75%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 3.02 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.32 g/gal Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.40 g/gal Epsom Salt Water Agt Mash 0 min.
0.30 ml Lactic acid Water Agt Sparge 0 min.
0.60 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 18 8 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Protein Rest Infusion 134 °F 122 °F 25 min
1.8 qt Beta-Amylase Rest - 5.4 ph Infusion 212 °F 131 °F 5 min
3.1 qt Alpha-Amylase Rest Infusion 212 °F 145 °F 30 min
5.5 qt Destrim Rest Infusion 212 °F 160 °F 30 min
4 gal Mash Out Sparge -- -- --
Starting Mash Thickness: 0.8 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.8 qt/lb 2.16 8.6  
Mash volume with grains 3.03 12.1  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 6.45 g | 25.8 qt) 7.16 28.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

Used Bru'n Water for calcs - target munich boiled profile with all salts added to the mash.. Make mash Ca at 40 ppm and target 5.4 PH. Target 5.2 PH in finished kettle.

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  • Public: Yup, Shared
  • Last Updated: 2020-07-10 23:37 UTC
  • Snapshot Created: 2020-07-03 14:11 UTC
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