DeathBrewer's Dunkelweisen - Beer Recipe - Brewer's Friend

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DeathBrewer's Dunkelweisen

188 calories 19.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday August 16th 2017
1.057
1.014
5.6%
18.3
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Wheat3 lb Wheat 38 1.8 70.6%
1 lb Belgian - Munich1 lb Munich 38 6 23.5%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 5.9%
4.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Saaz0.3 oz Saaz Hops Pellet 7.3 Boil 60 min 18.34 100%
0.30 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal -- -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.29 g | 17.2 qt) 3.03 12.1  
Mash volume with grains (equipment estimates 4.29 g | 17.2 qt) 3.37 13.5  
Grain absorption losses (steeping) -0.53 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 2.25 9  
Going into fermentor 2.25 9  
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: 3.03 12.1
Equipment Profile Used: System Default
 
Notes

ferment in the mid 60s if you want, higher temp will lead to banana esters and create a more banana bread weisen, but...i actually think the time i made this with the pale chocolate it was with the 380...more apricot notes. it was fantastic. fermented in the high 60s.

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  • Last Updated: 2017-09-23 18:24 UTC