Dunkelweizen - Beer Recipe - Brewer's Friend

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Dunkelweizen

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.01 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday February 7th 2025
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Dunkelweizen-Smoked w/ Vanilla Bean

by Jay Avrett

OG: 1.042 FG: 1.008 ABV: 4.4% IBU: 12

1.052
1.012
5.2%
15.0
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 53.9%
3.25 lb Dingemans - Munich MD3.25 lb Munich MD 36.5 6.3 29.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9%
10 oz Weyermann - Caramunich Type 110 oz Caramunich Type 1 33.5 35 5.6%
4 oz Weyermann - Carafa Special Type II4 oz Carafa Special Type II 29.9 425 2.2%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.01 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.76 psi       Temp: 34 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MASH
cal chl - 1.1
epsom - 1.1
baking soda - 2.2
lactic acid - 1.9 mL

SPARGE
cal chl - 0.8
epsom - 0.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.8 qt acid rest Temperature -- 113 °F 10 min
pH - 5.47 Temperature -- 152 °F 30 min
4 qt pulled Decoction 152 °F 162 °F 30 min
4 qt pulled Decoction 162 °F 170 °F 10 min
Vorlauf -- 170 °F 10 min
16.7 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.17 16.7  
Mash volume with grains 5.06 20.2  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.76 g | 19 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 7.01 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Fermentation

  • no starter
    1. OPEN ferment in plastic fermenter until krausen starts to fall
    2. Primary 62° - let free rise to 65° - hold there for 5 days
    3. Free rise to 72° and hold there until final gravity is reached

      Kegging
    4. Keg then cold crash to 34°
    5. Carb at 4.0 volumes of CO2 at 24 psi at 34°
    6. serve at 46°
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  • Last Updated: 2025-02-08 03:15 UTC