Dunkelweizen - Beer Recipe - Brewer's Friend

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Dunkelweizen

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Trigo Oscuro
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday January 7th 2019
1.054
1.013
5.3%
17.6
17.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg American - Wheat2.8 kg Wheat 38 1.8 52.6%
1.20 kg Finland - Munich Malt1.2 kg Munich Malt 36 7 22.5%
0.85 kg Belgian - Pilsner0.85 kg Pilsner 37 1.6 16%
0.15 kg American - Dark Chocolate0.15 kg Dark Chocolate 29 420 2.8%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.8%
0.15 kg United Kingdom - Crystal 60L0.15 kg Crystal 60L 34 60 2.8%
0.03 kg German - Carafa II0.025 kg Carafa II 32 425 0.5%
5.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Hallertau Traditional21 g Hallertau Traditional Hops Pellet 6.6 Boil 60 min 17.59 100%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g coriander Spice Boil 20 min.
10 g staranise Spice Boil 20 min.
10 g Calcium Chloride Water Agt Mash 1 hr.
2 ml Hydrochloric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1.50 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 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-
80 5 25 75 80 100
10g CaCl2, 1 g Brewtan B, 2 ml HCL to hit Ph 5.3 in mash
4g CACl2 in boil kettle
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L to hit 113f/45c increase clove Infusion -- 45 °C 10 min
1.7 L to hit 122f/50c creamy mouth feel Infusion -- 100 °C 10 min
8.1 L to hit 149f/65c high fermentability Infusion -- 100 °C 60 min
11.6 L to hit 168f/75.6c Infusion -- 100 °C 15 min
5 L to end up with 30L Sparge -- 168 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.3
Mash volume with grains 16.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20.7 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Boil 90 minutes, to reduce the SMM.
Chill to 62 °F (17 °C), and Pitch 1.5L starter

Ferment at 62 °F (17 °C) est 7 to 14 days. prime to carbonation level of 3 volumes.

Add spices crushed for last 20 mins of boil

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  • Public: Yup, Shared
  • Last Updated: 2019-01-12 10:57 UTC