Wits End Slam Dunkel - Beer Recipe - Brewer's Friend

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Wits End Slam Dunkel

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
URL: https://beerandbrewing.com/wit-s-end-slam-dunkelweizen-recipe/
Created: Sunday January 12th 2020
1.053
1.013
5.2%
15.6
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Wheat Malt, White6.5 lb Wheat Malt, White 39.1 2.5 40.8%
4 lb Finland - Pilsner Malt4 lb Pilsner Malt 37 2 25.1%
1.25 lb Canadian - Honey Malt1.25 lb Honey Malt 37 25 7.9%
0.94 lb American - Carapils (Dextrine Malt)0.94 lb Carapils (Dextrine Malt) 33 1.8 5.9%
0.63 lb Finland - Munich Malt0.63 lb Munich Malt 36 7 4%
0.50 lb New Zealand - Biscuit Malt0.5 lb Biscuit Malt 35 30.46 3.1%
0.50 lb Briess - Rye Malt0.5 lb Rye Malt 36.8 3.7 3.1%
0.40 lb Belgian - Special B0.4 lb Special B 34 115 2.5%
0.40 lb American - Caramel / Crystal 75L0.4 lb Caramel / Crystal 75L 33 75 2.5%
0.40 lb German - Caramel Wheat0.4 lb Caramel Wheat 34 46 2.5%
0.40 lb German - Chocolate Wheat0.4 lb Chocolate Wheat 31 413 2.5%
15.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.65 g Columbus5.65 g Columbus Hops Leaf/Whole 15 Boil 60 min 7.7 16.9%
19.85 g Tettnanger19.85 g Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 6.24 59.3%
7.95 g Tettnanger7.95 g Tettnanger Hops Leaf/Whole 4.5 Boil 15 min 1.61 23.8%
33.45 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.51 gal (54.05 qt). Suggest reducing initial strike volume to 10.73 gal (42.91 qt) and adding 1.51 gal (6.05 qt) sparge/top-off. 12.24 49  
Strike water volume (equipment estimates 10.78 g | 43.1 qt) 12.24 49  
Mash volume with grains (equipment estimates 12.06 g | 48.2 qt) 13.51 54.1  
Grain absorption losses -1.99 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 7 g | 28 qt) 8.5 34  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 8.5 g | 34 qt) 7 28  
Total: 12.24 49
Equipment Profile Used: System Default
 
Notes

Mash with about 3.5 gallons (13 liters) of water at 164°F (73°C) and hold at 151°F (66°C) for 75 minutes. A temperature mash, recirculating infusion mash system (RIMS), or heat exchanger recirculating mash system (HERMS) method is highly recommended.

Sparge with 5 gallons (19 liters) of 170°F (77°C) water. Starting boil volume should be about 6.5 gallons (25 liters). Allow a full rolling boil for 75 minutes.

After cooling, pitch 1 packet or vial of yeast (a starter is not recommended) and ferment at 72–75°F (22–24°C) for 5–7 days or until complete. Rack to secondary and condition at cellar temperature (or cooler) for 2 weeks. Shoot for a medium to high level of carbonation whether bottling or kegging.

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  • Last Updated: 2020-02-22 03:10 UTC