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Dunkelweizen-Smoked w/ Vanilla Bean

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

Original Gravity:

1.042

Final Gravity:

1.008

ABV (standard):

4.4%

IBU (tinseth):

12.4

SRM (morey):

15.5

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)		12.36	100%
1 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Recipe Photos

Last Updated and Sharing

1,458

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Brews

Public: Yup, Shared
Last Updated: 2019-09-02 14:19 UTC

System Default

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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