Rye Dunkelweizen
152 calories
16.1 g
12 oz
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
1.75 lb |
Rye Malt1.75 lb Rye Malt |
|
30 |
4 |
20% |
|
5.75 lb |
Belgian Wheat5.75 lb Belgian Wheat |
|
37 |
2 |
65.7% |
|
0.50 lb |
Chocolate Malt0.5 lb Chocolate Malt |
|
34 |
350 |
5.7% |
|
0.75 lb |
Caramel/Crystal Malt - 10L0.75 lb Caramel/Crystal Malt - 10L |
|
35 |
10 |
8.6% |
|
8.75 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
.Hallertauer Tradtional1 oz .Hallertauer Tradtional Hops |
|
Pellet |
6.8 |
Boil
|
60 min |
30.7 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
.Hallertauer Tradtional (Pellet) 0.99999999771257 oz .Hallertauer Tradtional (Pellet) Hops |
|
30.7 |
100% |
|
1 oz
/ $ 0.00
|
Yeast
|
- -
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Med |
|
Optimum Temp:
|
66 - 72 °F |
Starter:
|
No |
|
|
White Labs American Hefeweizen Ale
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Quick Water Requirements
| Water |
Gallons |
Quarts |
|
Strike water volume at mash thickness of 1.75 qt/lb
|
3.83 |
15.3
|
|
Mash volume with grains
|
4.53 |
18.1
|
|
Grain absorption losses
|
-1.09 |
-4.4
|
|
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt)
|
5.02 |
20.1
|
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
|
Pre boil volume (equipment estimates 6.54 g | 26.2 qt)
|
7.5 |
30
|
|
Boil off losses
|
-1.5 |
-6
|
|
Hops absorption losses (first wort, boil, aroma)
|
-0.04 |
-0.2
|
|
Post boil Volume
|
5 |
20
|
|
Going into fermentor
|
5 |
20
|
|
Total:
|
8.84
|
35.4
|
| Equipment Profile Used: |
System Default |
"Rye Dunkelweizen" Dunkelweizen beer recipe by John Baker. All Grain, ABV 4.56%, IBU 30.7, SRM 18.8, Fermentables: (Rye Malt, Belgian Wheat, Chocolate Malt, Caramel/Crystal Malt - 10L) Hops: (.Hallertauer Tradtional)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-03-06 14:44 UTC
