Dunkelweizen - Beer Recipe - Brewer's Friend

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Dunkelweizen

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jamil Zainasheff
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 24th 2017
1.053
1.013
5.2%
13.9
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 54.1%
2.70 lb German - Dark Munich2.7 lb Dark Munich 36 10 24.4%
1.70 lb Belgian - Pilsner1.7 lb Pilsner 37 1.6 15.3%
9 oz Belgian - Special B9 oz Special B 34 115 5.1%
2 oz American - Dark Chocolate2 oz Dark Chocolate 29 420 1.1%
11.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Domestic Hallertau38 g Domestic Hallertau Hops Pellet 2.7 Boil 60 min 13.92 100%
38 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
** Mash **
x

** Sparge **
1/2 tsp CaCl2
1/2 tsp CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Single Infusion Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.16 16.6  
Mash volume with grains 5.04 20.2  
Grain absorption losses -1.39 -5.5  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.39 37.5
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP300 into DME Solution.
  4. Cover with Aluminum Foil + allow to "Ferment" for 18 hours.
  5. Refrigerate for 48 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.1 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 165F.
  8. Add Grains @ 163F.
  9. Add 1mL of LA
  10. Allow Temperature to fall to 152F prior to closing lid.
  11. Check Mash pH ~15 minutes into Mash.

    pH: ______

  12. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  13. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
  14. Begin Vorlauf!

    SPARGE

  15. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  16. Heat 5gal of Water to 175F. Add to Sparge Vessel.
  17. Recirculate 4 times prior to collecting wort.
  18. Attempt to Sparge over 30-40 minutes.

    BOIL

  19. Check Pre-Boil Gravity (goal: 1.041) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  20. Adjust Gravity to Goal (1.041)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  21. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  22. Boil for 90 minutes (goal OG: 1.055)
  23. Add Hallertau Hops @ 60 minutes.
  24. Chill wort to ~70F after completion of Boil, then allow Ranco to adjust temp to goal Fermentation Temp.
  25. Oxygenate Wort for 60s.
  26. Pitch yeast after oxygenation.

    ORIGINAL GRAVITY: ______ (goal: 1.052)

    FERMENTATION

  27. Fermentation Temp: 65F
  28. Ferment for ~7-10.

    PRIMING
    "carbonate to approximately 2.5-3 volumes CO2"
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  • Last Updated: 2018-03-29 15:53 UTC