NWSBB DunkelWeizen - Beer Recipe - Brewer's Friend

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NWSBB DunkelWeizen

184 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NorthWest Small Batch Brewing
Hop Utilization: 99%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday September 26th 2022
1.056
1.012
5.7%
13.3
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Great Western - White Wheat6.6 lb White Wheat 37 3.5 55%
1.80 lb Great Western - Domestic 2-Row1.8 lb Domestic 2-Row 37 2 15%
1.80 lb Munich1.8 lb Munich 37 6 15%
0.60 lb American - Caramel / Crystal 10L0.6 lb Caramel / Crystal 10L 35 10 5%
0.60 lb American - Chocolate0.6 lb Chocolate 29 350 5%
0.60 lb Belgian - Special B0.6 lb Special B 34 115 5%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.26 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
1 each Gelatin Fining Kegging 0 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.79 g | 35.2 qt) 7.78 31.1  
Mash volume with grains (equipment estimates 9.75 g | 39 qt) 8.74 35  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.03 24.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.78 31.1
Equipment Profile Used: System Default
 
Notes

55% Wheat
30% Munich and 2 row
15% Crystal, Chocolate, Special B

1oz Hallertau for full 60 min addition
1 Whirfloc tab if wanted last 15 min of boil
Gelatin or clearing agent at cold crash if wanted

Yeast:
Safale WB-06 or LaLbrew Classic Wheat Ale yeast

1 hour mash at 154F
Ferment per yeast directions.
Recommend pressure ferment 12psi to minimize banana esters from yeast

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  • Last Updated: 2022-09-26 19:15 UTC