DorchaWeiss 2019 - Beer Recipe - Brewer's Friend

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DorchaWeiss 2019

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 75 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 216 liters
Post Boil Size: 200 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Gruagach
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday August 28th 2019
1.050
1.012
5.1%
19.3
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg United Kingdom - Dark Crystal 80L1.3 kg Dark Crystal 80L 33 80 3.3%
2 kg American - Caramel / Crystal 80L2 kg Caramel / Crystal 80L 33 80 5.1%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 2.5%
8 kg German - Vienna8 kg Vienna 37 4 20.4%
8 kg Ireland - Ale Malt8 kg Ale Malt 37 3 20.4%
2 kg German - CaraRed2 kg CaraRed 34 20 5.1%
16 kg German - Wheat Malt16 kg Wheat Malt 37 2 40.7%
1 kg German - Acidulated Malt1 kg Acidulated Malt 27 3.4 2.5%
39.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Admiral100 g Admiral Hops Pellet 14.5 Boil 60 min 18.33 50%
100 g Hallertau Hersbrucker100 g Hallertau Hersbrucker Hops Pellet 4 Whirlpool 20 min 1 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Calcium Chloride (dihydrate) Water Agt Mash 100 min.
4 tbsp Whirlfloc Fining Boil 10 min.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
6 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 867 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 867 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 959.8 g       Temp: 20 °C       CO2 Level: 4.04 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Soft : using acid malt and 70grams caCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
240 L Temperature -- 42 °C 10 min
Temperature -- 52 °C 10 min
Temperature -- 62 °C 30 min
Temperature -- 72 °C 10 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 207.63 L. Suggest reducing initial water volume to 45.4 L and adding 162.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 261.74 L. Suggest reducing strike water volume to 19.46 L and adding 216.34 L sparge/top-off. 235.8
Strike water volume at mash thickness of 6 L/kg 235.8
Mash volume with grains (equipment estimates 261.2 L) 261.7
Grain absorption losses -39.3
Remaining sparge water volume (equipment estimates 12 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 207.6 L) 216
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 200
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 200
Total: 256.2  
Equipment Profile Used: System Default
 
Notes

Mash In to achieve 42C ( Strike Heat 46 C est)
CaCl2

HAVE 25L of Sparge Ready , heated

Priming for bottle & Keg
BEFORE SEALING FV ESTIMATE FV VOLUME!!

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  • Last Updated: 2019-08-28 20:00 UTC