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German Dunkel Wiesse

Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 15.5 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TWOC recipe
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)

Created: Tuesday March 6th 2018

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

0.0

SRM (morey):

15.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.25 kg	German - Pilsner1.25 kg Pilsner	38	1.6	37%
1.75 kg	German - Dark Wheat1.75 kg Dark Wheat	39	6.5	51.9%
0.13 kg	German - CaraMunich II0.125 kg CaraMunich II	34	46	3.7%
0.15 kg	Munich - Light 10L0.15 kg Munich - Light 10L	33	10	4.4%
0.10 kg	Finland - Chocolate Malt0.1 kg Chocolate Malt	31	338	3%
3.38 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4.5	Boil	60 min	60%
5 g	Perle5 g Perle Hops	Pellet	8.2	Boil	10 min	20%
5 g	Spalt5 g Spalt Hops	Pellet	4.5	Boil	2 min	20%
25 g / $ 0.00

Show Summary View

Amount	Variety	Bill %
15 g	Tettnanger (Pellet) 15 g Tettnanger (Pellet) Hops	60%
5 g	Perle (Pellet) 5 g Perle (Pellet) Hops	20%
5 g	Spalt (Pellet) 5 g Spalt (Pellet) Hops	20%
25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	66 °C	--
Starting Mash Thickness: 3.56 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.
8 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Danstar - Munich Classic Wheat Beer Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 138 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.7g/l CO₂ Level: 3.0 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Start with Refugio water profile. Modify mash water only using 2.0g CaCl2, 3.0g CaCO3 and 1.5 ml lactic acid (88%). No CaSo4 !!! Mash pH target of 5.40. Measured 5.35
Mash Chemistry and Brewing Water Calculator

Notes

Didn't have the CaSO4 so used CaCl2 instead. Next time!! pH still 5.35.
Fairly hot so fermentation probably occurred at around 22 to 24C.
OG 1.049 in fermenter and FG 1.011 which is pretty close. This gives an apparent brewhouse efficiency of 70%
Started with 21l of water in the mash and the sparge.
Transferred 15.5l to the fermenter after the boil.
Bottled approx. 13l.

Taste was very good - finished dry with a good malt base. Little hop flavour.

Last Updated and Sharing

122

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Brews

Public: Yup, Shared
Last Updated: 2023-09-19 13:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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