Dunkelweizen The Beerery mash mod 1 - Beer Recipe - Brewer's Friend

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Dunkelweizen The Beerery mash mod 1

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: The Beerery - Dunkelweizen
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday January 5th 2019
1.052
1.012
5.2%
10.7
12.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 59.8%
3.50 lb German - Munich Dark3.5 lb Munich Dark 37 15.5 29.9%
1.20 lb German - CaraMunich III1.2 lb CaraMunich III 34 57 10.3%
11.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.74 100%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlflock Fining Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 20 70 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 qt Ferulic Rest Infusion -- 114 °F 30 min
6.6 qt Beta Temperature -- 147 °F 30 min
6.4 qt Alpha Temperature -- 163 °F 30 min
11.2 qt Mashout/batch sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.93 11.7  
Mash volume with grains 3.86 15.4  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume 7.04 28.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 8.25 33  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 6.72 g | 26.9 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.96 39.9
Equipment Profile Used: System Default
 
Notes

Weihenstephaner hefe weissbier

https://www.beeradvocate.com/community/threads/hefe-weissbier-bavarian-style.561388/#post-6000514



60% Weyermann Wheat malz
35% Weyermann Barke Pils
5% Weyermann carahell

Step mash (though decoction is tradional and still used, be wary of color pick up though).
30 minute rest at 114 (to enhance esters and clove)
then step up though beta
147 for 30-40
163 for 30
170-10

Do not adjust pH at all let it ride.

Soft water, I like 40ish ppm ca, 70cl, 20na.

OG1.051
FG 1.010

Pristine wort preboil, soft boil 60minutes
A 60min addition of hallertau mittlefruh, to about 12-14ibu
hot and cold break separation
5ppm 02, 1 smack pack per 5g of 3068
Ferment at 68F (to enhance banana)
Spund or Krausen to 4 vols.

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  • Last Updated: 2019-02-03 20:29 UTC