North Cro Dunkelweizen

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

by Nosybear

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

Original Gravity:

1.053

Final Gravity:

1.012

ABV (alternate):

5.4%

IBU (tinseth):

19.6

SRM (morey):

17.6

Mash pH

5.3

Cost $

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	50.2%
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	41.5%
5 oz	Special B5 oz Special B		34	115	3%
1.75 oz	German - Carafa II1.75 oz Carafa II		32	425	1.1%
165.75 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	5	Boil at 212 °F	60 min	19.63	100%
1 oz / $ 0.00

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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
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... 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.
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	8.29	33.2
Mash volume with grains	9.12	36.5
Grain absorption losses	-1.29	-5.2
Remaining sparge water volume (equipment estimates 0.79 g \| 3.2 qt)	0.86	3.4
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

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Last Updated: 2024-09-19 17:39 UTC