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Tall. Dark and Bready

Method: All Grain
Style: Dunkles Weissbier
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 9.13 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: AHB
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Sunday February 3rd 2019

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

15.4

SRM (morey):

16.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - White Wheat5 lb White Wheat	40	2.8	45.5%
3 lb	American - Munich - Light 10L3 lb Munich - Light 10L	33	10	27.3%
2 lb	American - Vienna2 lb Vienna	35	4	18.2%
8 oz	Belgian - Special B8 oz Special B	34	115	4.5%
4 oz	German - Chocolate Wheat4 oz Chocolate Wheat	31	413	2.3%
4 oz	Rice Hulls4 oz Rice Hulls	0	0	2.3%
11 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops		Pellet	4.5	Boil	60 min	15.42	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)		15.42	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.4 qt	protein rest	Infusion	--	122 °F	20 min
	boil 9 qts add back - target 150 in mash	Decoction	--	150 °F	30 min
26.4 qt	batch sparge	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.3 qt/lb

Yeast

White Labs - Hefeweizen IV Ale Yeast WLP380

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Chico, CA, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
22	14	12	5	3	156
Mash Chemistry and Brewing Water Calculator

Notes

https://www.homebrewersassociation.org/homebrew-recipe/tall-dark-and-bready/

Mash grains and rice hulls (if using) at 122° F (50° C) and allow to rest 20 minutes for a protein rest. Pull 9 qt. (8.5 L) thick mash and slowly heat to bring to a boil over 20 minutes. Boil 15 minutes, and then blend into main mash. Adjust main mash temperature to 150° F (66° C) if necessary and hold 30 minutes. Mash out at 168° F (76° C). Sparge at 168° F (76° C).

Bring full wort volume to a boil; boil 90 minutes adding hops at stated intervals. Chill to 64° F (18° C) and oxygenate. Decant and pitch 64° F (18° C) yeast starter. Fit fermenter with blow-off device or allow at least 5 gal. (18.9 L) of headspace and/or use Fermcap to control foaming. Ferment at 64° F (18° C) until terminal gravity is reached. Rack, bottle with 1 cup (237 mL) dextrose or the appropriate amount of gyle, and warm condition bottles at 70–74° F (21–23° C) for one week. When full carbonation has been reached, store at cellar temperatures for at least one month.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-02-16 16:41 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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