Banana Pecan DoppelDunkelWeizen - Beer Recipe - Brewer's Friend

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Banana Pecan DoppelDunkelWeizen

273 calories 28.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 120 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49.3 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Yeasty Boys Brewing
Calories: 273 calories (Per 330ml)
Carbs: 28.7 g (Per 330ml)
Created: Tuesday June 20th 2017
1.088
1.023
8.6%
22.0
25.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg German - CaraMunich III1.75 kg CaraMunich III 34 57 11.3%
6 kg American - Wheat6 kg Wheat 38 1.8 38.6%
6 kg German - Pilsner6 kg Pilsner 38 1.6 38.6%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 3.2%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 3.2%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 3.2%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 1.9%
15.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.65 60%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.26 20%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.11 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Toasted Pecans Flavor Mash 45 min.
4 tsp Irish Moss Fining Boil 15 min.
0.50 kg Toasted Pecans Flavor Secondary 5 days
3 g Gypsum Water Agt Mash --
10 g CaCl Water Agt Mash --
30 g Chalk Water Agt Mash --
40 ml Lactic Acid 88% Water Agt Mash --
 
Yeast
Omega Yeast Labs - Hefeweizen Ale
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 308 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 3.2 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
MASH: ___________________pH 5.3
3g Gypsum
10g CaCl
30g Chalk
40mL Lactic Acid

BOIL:
3g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Temperature -- 54 °C 15 min
Sacch Rest Infusion -- 67 °C 60 min
Mash Out Temperature -- 74 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.71 L. Suggest reducing initial water volume to 45.4 L and adding 8.31 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.25 L. Suggest reducing strike water volume to 35.14 L and adding 6.85 L sparge/top-off. 42
Strike water volume at mash thickness of 2.7 L/kg 42
Mash volume with grains 52.2
Grain absorption losses -15.6
Remaining sparge water volume (equipment estimates 28.2 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.7 L) 49.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 41.6
Going into fermentor 41.6
Total: 65.8  
Equipment Profile Used: System Default
 
Notes

Roast chopped Pecans in oven before mash addition.
Hard water usually used for bocks.
Higher mash temp full bodied beer.
Long boil to allow proteins to dissolve back into wort.
Lower Fermentation temp for balanced esters/phenols???
Use Hefeweizen yeast for banana esters.
High Carbonation. 3.5?

Hefeweizen Ale
OYL-021
A cloudy, big top-cropping standard in classic German wheat beer. Graceful banana and clove turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures to show clove. Over pitching can dial down banana. Sulfur conditions out.

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  • Last Updated: 2017-12-08 15:16 UTC