A Dampfine Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

A Dampfine Ale

201 calories 19.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Jay Thomas
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday April 12th 2015
1.061
1.014
6.1%
22.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 70.8%
3.50 lb German - Munich Light3.5 lb Munich Light 37 6 29.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Leaf/Whole 4 Boil 60 min 19.78 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 4 Boil 10 min 2.39 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Powder Fining Boil 10 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
El Dorado springs
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Dough in 15 quarts water @ 166 degrees Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

German Damfpbier "Steam Ale"
My efficiency was 74% with an 84 % attenuation. I think the key to this beer is the yeast and a warm ferment temperature. Keep out of the sunlight and put in the warmest room in the house. 72 to 76 degrees will be best. 2 weeks primary. 1 week secondary than cold crash @35 degrees for 1 week and bottle with 1 cup corn sugar. (maybe 7/8th cup less with a big blow off)

Last Updated and Sharing
 
1,074
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-01 15:01 UTC