Dunkles Weissbier - Beer Recipe - Brewer's Friend

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Dunkles Weissbier

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 52 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Concurso SC 3-2017
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Friday January 13th 2017
1.055
1.014
5.4%
16.5
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Wheat6 kg Wheat 38 1.8 56.1%
3 kg German - Munich Light3 kg Munich Light 37 6 28%
1.50 kg German - CaraMunich III1.5 kg CaraMunich III 34 57 14%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate - (late boil kettle addition) 34 425 1.9%
10.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops Pellet 3 Boil 45 min 16.51 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g servomyces Fining Boil 10 min.
20 g brewbrite Fining Boil 10 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 448 B cells required
M20 bavarian wheat
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Agua canilla Filtro
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 6 61 48 42 109
MASH
2 gypsum
2 cacl
10 fosforico
SPARGE
5 fosforico
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.05 L. Suggest reducing initial water volume to 45.4 L and adding 7.65 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 32.1
Mash volume with grains 39.2
Grain absorption losses -10.7
Remaining sparge water volume (equipment estimates 32.6 L) 31.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.1 L) 52
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 44
Going into fermentor 44
Total: 63.6  
Equipment Profile Used: System Default
 
Notes

Sembrar a 13 grados, dejar subia a 17-18

Fermentar a 17 durante 3 días, a partir del 4 to liberar hasta atenuación, despues dejar 2 o 3 días mas para diacetilo, pasar a frio y carbonatar por separado a 3 vol co2

La chocolate hacerla en la moledora de cafe para extraer el color, no hacer mash, agregar en el recirculado para el color.

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  • Last Updated: 2017-03-30 15:24 UTC