European Beer Countries - Dunkelweizen - Beer Recipe - Brewer's Friend

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European Beer Countries - Dunkelweizen

169 calories 17 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Phil (Germany),Martin (Belgium),Mathias (Austria)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Wednesday May 1st 2013
1.055
1.013
5.5%
14.4
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Wheat2 kg Wheat 37 2 44.4%
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat 42 3 22.2%
0.80 kg United Kingdom - Munich0.8 kg Munich 37 6 17.8%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 11.1%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 4.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Hersbrucker21 g Hersbrucker Hops Pellet 4 Boil 60 min 8.84 48.8%
11 g Hersbrucker11 g Hersbrucker Hops Pellet 4 Boil 30 min 3.56 25.6%
11 g Saaz11 g Saaz Hops Pellet 3.5 Aroma 15 min 2.01 25.6%
43 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
Schneider Wheat Yeast - Slurry
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stockholm
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 4 10 0 36 52
Add either
3 g of CaCl2•2H2O
or
2 g CaSO4•2H2O, 1 g NaCl, 2 g CaCl2•2H2O

4g ~ 1 tea spoon
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Infusion -- 67 °C 60 min
6 L Sparge -- 74 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.8 L) 14.9
Mash volume with grains (equipment estimates 26.8 L) 17.2
Grain absorption losses (steeping) -3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 23.9 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 18
Going into fermentor 18
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 14.9  
Equipment Profile Used: System Default
 
Notes

Fermentation of custom collected Schneider Weisse Yeast is best between 19 - 21 °C

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  • Last Updated: 2017-08-15 10:57 UTC