PB0131 Dunkelweizen 04/07/2023 - Beer Recipe - Brewer's Friend

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PB0131 Dunkelweizen 04/07/2023

182 calories 19 g 16 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 232 gallons (fermentor volume)
Pre Boil Size: 270.63 gallons
Post Boil Size: 247 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rives
Calories: 182 calories (Per 16oz)
Carbs: 19 g (Per 16oz)
Created: Monday April 3rd 2023
1.055
1.014
5.5%
13.0
17.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 lb Weyermann - Pale Wheat275 lb Pale Wheat 36 2 49.3%
110 lb Weyermann - Barke Munich Malt110 lb Barke Munich Malt 37 8 19.7%
82.50 lb Weyermann - Floor-Malted Bohemian Pilsner82.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 14.8%
14 lb Dingemans - Special B14 lb Special B 33.1 125 2.5%
13 lb Crisp Malting - Crystal Light - 45L13 lb Crystal Light - 45L 33.1 45 2.3%
10 lb Weyermann - Carafa II10 lb Carafa II 31.5 415 1.8%
3 lb Simpsons - Crystal Light 3 lb Crystal Light 33.1 38.03 0.5%
50 lb Rice Hulls50 lb Rice Hulls 0 0 9%
557.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 oz 2021 Hallertau Mittlefruh30 oz 2021 Hallertau Mittlefruh Hops Pellet 4.5 First Wort 90 min 12.98 100%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
193.73 ml Phosphoric acid Water Agt Mash 1 hr.
4 tbsp Fermcap Other Boil 110 min.
50 g yeastx-82 Other Boil 15 min.
25 g ALDC Other Primary 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
6 BBL Pitch
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.34 psi       Temp: 31 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Project Barley Lomita RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60.8 16.5 15 89.6 29.8 0
~224 gal (848 L) strike water at 166 F (target mash temp 152 F)
salts and acid per other ingredients
~115 gal sparge water at 175 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
224.06 gal Strike 166 °F 152 °F 60 min
115.13 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 235.38 gal (941.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 223.38 gal (893.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 253.66 gal (1014.65 qt) 209.06 836.3  
Strike water volume at mash thickness of 1.5 qt/lb 209.06 836.3  
Mash volume with grains 253.66 1014.7  
Grain absorption losses -69.69 -278.8  
Remaining sparge water volume (equipment estimates 96.25 g | 385 qt) 131.51 526  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 235.38 g | 941.5 qt) 270.63 1082.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.13 -4.5  
Post boil Volume (equipment estimates 232 g | 928 qt) 247 988  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 247 g | 988 qt) 232 928  
Total: 340.57 1362.3
Equipment Profile Used: System Default
 
Notes

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 60 min (75 min total saccharification rest)
Then vorlauf for 15 min for relatively clear wort (may be cloudier than normal due to high percentage of wheat).

Lauter and sparge very slowly taking between 60 to 90 min to collect 240 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Note 90 min boil for DMS reduction with higher percentage of Pilsner malt

**Do NOT add whirlfloc**
add yeastx-82 with 15 min left in boil

Whirlpool 10 min, let rest 15 min before knockout

Add ALDC directly to FV just before knockout

knock out and target 62 F for start of fermentation and set glycol controller to 62 F (Note we will let free rise up to 70 F after 36 to 48 hours)

Oxygenate for 60 min at 1 L/min.
harvest 4 gal (~30 to 35 lb) of creamy WLP300 yeast from PB0128 Monkey and the Engineer and pitch directly

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  • Last Updated: 2023-04-07 08:43 UTC