North Cro Dunkelweizen - Beer Recipe - Brewer's Friend

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North Cro Dunkelweizen

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday September 16th 2024
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Dunkelweizen

by Nosybear

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

1.053
1.012
5.4%
17.9
17.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb Briess - Wheat Malt, Red5.2 lb Wheat Malt, Red 37.3 2.3 50.3%
7 oz Bestmalz - BEST Melanoidin7 oz BEST Melanoidin 34.5 27 4.2%
4.30 lb Munich Dark 20L4.3 lb Munich Dark 20L 34 20 41.6%
5 oz Special B5 oz Special B 34 115 3%
1.50 oz German - Carafa III1.5 oz Carafa III 32 535 0.9%
165.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 4.7 Boil at 212 °F 53 min 17.87 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 75 min.
2.50 g Gypsum Water Agt Mash 75 min.
0.50 g Magnesium Chloride Water Agt Mash 75 min.
2.50 g Table Salt Water Agt Mash 75 min.
0.33 tsp SuperMoss Water Agt Boil 20 min.
0.33 tsp Yeast Energizer Water Agt Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Carencro LA 2023 Diluted 20% w/distilled water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 6 40 84 44 89
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash-in for Feurelic Acid Rest Infusion 73 °F 113 °F 10 min
Protein Rest Temperature 113 °F 131 °F 5 min
Saccharification Rest Temperature 131 °F 152 °F 60 min
Mash-out Vorlauf 152 °F 168 °F 10 min
Starting Mash Thickness: 3.2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.2 qt/lb 8.28 33.1  
Mash volume with grains 9.1 36.4  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 0.81 g | 3.2 qt) 0.87 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.6 30.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.25 21  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

North Cro Dunkelweizen
Sept 28, 2024

7 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort. Last step is add another liter of wort.

Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water diluted with 20% distilled water [1.68 gal Distilled, 6.72 gallons local (filtered) in kettle. Add all minerals; add 1.5 ml 85% phosphoric acid. (NOTE: acid addition is NOT added as an ingredient.)

Initial pH of brewing water: __.

Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.
________________________

Brew Day...
(Make SURE you added 1/2 Campden tablet!)

MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.

Heat mash water to 115 deg F. Remember, the pump is NOT on at this time!

Initial water temp: 115 deg F.
Mash temp stabilizes at: 153 deg F

TURN OFF HEAT! Make sure the heat is turned off! Stir vigorously!

Quickly add all crushed grains to 115 deg F water, and stir rapidly. When temp is stabilized at 113 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. Allow to continue got 5 minutes.

AFTER 5 MIN...
(Protein Rest)
Ramp temperature up to 131 deg F, hold for 10 MINUTES.

SACCHARIFICATION REST
Ramp temp up to 152 deg F, and hold for 60 minutes. After 10 min, check mash pH, and adjust if necessary.

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  • Last Updated: 2024-09-25 04:00 UTC