A Dark Pap Fountain - Beer Recipe - Brewer's Friend

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A Dark Pap Fountain

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 90 min
Batch Size: 5.4 liters (fermentor volume)
Pre Boil Size: 7.4 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday April 18th 2013
1.058
1.014
5.8%
16.2
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 kg Weyermann - Dark Wheat Malt0.75 kg Weyermann - Dark Wheat Malt 38 7.5 56.4%
0.50 kg Weyermann - Munich I0.5 kg Weyermann - Munich I 37 6.5 37.6%
0.05 kg Weyermann - Melanoidin0.05 kg Weyermann - Melanoidin 37 28 3.8%
0.03 kg Simpsons - DRC Malt0.03 kg Simpsons - DRC Malt 34 115 2.3%
1.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Leaf/Whole 11 Boil 90 min 16.18 100%
3 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Krausening       CO2 Level: 2.8 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 4 15 50 20 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 53 °C 10 min
Temperature -- 67 °C 60 min
Temperature -- 78 °C 2 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4
Mash volume with grains 4.9
Grain absorption losses -1.3
Remaining sparge water volume (equipment estimates 12.2 L) 5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14 L) 7.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5.4
Going into fermentor 5.4
Total: 9.6  
Equipment Profile Used: System Default
 
Notes

A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days.

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  • Last Updated: 2015-08-01 14:54 UTC