Defunkelweizen - Beer Recipe - Brewer's Friend

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Defunkelweizen

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 25th 2016
1.053
1.013
5.4%
16.3
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Red Proso Pale Millet (2.5L)4 lb Red Proso Pale Millet (2.5L) 31 2.5 22.5%
3 lb Puffed Quinoa3 lb Puffed Quinoa 34 1 16.9%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1.7%
3 lb fresh corn3 lb fresh corn 9 0 16.9%
0.50 lb Caramillet0.5 lb Caramillet 28 5 2.8%
7 lb Vienna Millet7 lb Vienna Millet 31 10 39.3%
17.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.41 64.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.87 35.7%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cold Steeped Chocolate Malt Flavor Primary --
1 tsp Amalase Other Mash --
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 qt 110F target Temp; acid rest, hold at Infusion -- 117 °F 20 min
4.5 qt Do not stir after initial infusion. De-fuse enzymes layer, as much clear liquid as possible usually 5 qt. Infusion -- 212 °F 15 min
8.5 qt Decoct& boil; Add CaCO3, hold at 158, Initial mash Decoction -- 212 °F 20 min
gelatinize starches; then chill with copper tubing Temperature -- 212 °F 5 min
Beta-amalase - add amalase enzyme Temperature -- 149 °F 30 min
2.8 qt Hold at 158; Alpha Amalase Infusion -- 212 °F 30 min
9.5 qt hold at 175F; mashout Sparge -- 212 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.68 26.7  
Mash volume with grains 8.1 32.4  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 3.3 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.05 g | 36.2 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

Do not make a starter; pitch only the manufacturer's recommended amount for proper ester production.

Do not mash the chocolate. Cold steep instead about twice the amount for a day or two in sterilized water. Add after boil before pitching. (I only include the ingredient at the top to estimate color.)

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  • Last Updated: 2016-03-26 18:53 UTC