Intoxicating Shadows - Beer Recipe - Brewer's Friend

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Intoxicating Shadows

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-hitzewelle-dunkelweizen/?utm_source=drip&utm_medium=email&utm_campaign=CBB+01.16.24+EDIT&utm_content=Recipe%3A+Allagash+White
Created: Wednesday February 7th 2024
1.053
1.012
5.5%
16.5
16.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Viking - Pilsner Malt2.2 kg Pilsner Malt 37 1.9 43.6%
2.10 kg Viking - Wheat Malt2.1 kg Wheat Malt 38 2.5 41.6%
0.30 kg Viking - Dextrine Malt0.3 kg Dextrine Malt 33 1.8 5.9%
0.25 kg Weyermann - CaraRed0.25 kg CaraRed 35 19.3 5%
0.10 kg Weyermann - Carafa I0.1 kg Carafa I 32 340 2%
0.10 kg Viking - Dark Chocolate Malt0.1 kg Dark Chocolate Malt 30.8 325 2%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 15 Boil 30 min 16.54 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Salt Water Agt Mash 10 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 137.6 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 24 33 35 183 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.2
Mash volume with grains 18.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 17.6 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Mill the grains, mix with the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C) for 7 days, then allow to rise to room temperature until fermentation is complete and gravity has stabilized. Package and carbonate to about 2.5 volumes of CO2.

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  • Last Updated: 2024-04-22 09:34 UTC