Dunkelweizen-Smoked w/ Vanilla Bean - Beer Recipe - Brewer's Friend

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Dunkelweizen-Smoked w/ Vanilla Bean

137 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jay Avrett
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Thursday July 11th 2019
1.042
1.008
4.4%
12.4
15.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 48%
6.70 oz Briess - Chocolate6.7 oz Chocolate 25 350 4%
5 lb Weyermann - Oak Smoked Wheat Malt5 lb Oak Smoked Wheat Malt 37 2.3 48%
10.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.6 Boil 60 min 12.36 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.80 g Table Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
2 each PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN Spice Secondary 7 days
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
↓ Epsom Salt: 2.0 g Mg+2 SO4• 7H2O ~0.4 tsp
↓ Canning/Other Salt: 2.8 g NaCl ~0.1 tsp
↓ Calcium Chloride: 1.3 g Ca+2 Cl2• 2H2O ~0.3 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 153 °F 30 min
Single Decoction Rest Decoction -- 162 °F 20 min
4 qt Boil Decoction -- 212 °F --
15 qt Mash Out Sparge -- 167 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.26 13  
Mash volume with grains (equipment estimates 3.09 g | 12.4 qt) 4.09 16.4  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Top off amount 1 4  
Going into fermentor 5.5 22  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

Note: This is the 2nd generation yeast from the batch of hefeweizen made in June 2019.

DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.38
Ending Cell Count: 367 billion cells
Resulting Pitch Rate: 1.53M cells / mL / °P
Starter meets desired pitching rate!


See graph of temperature and specific gravity control in photos posted.

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  • Last Updated: 2019-09-02 14:19 UTC