Recipe Type: All Grain
Yeast: Hefe slurry from a local micro's conical
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.012
IBU: 14.6
Boiling Time (Minutes): 60
Color: 17.7
Primary Fermentation (# of Days & Temp): 7 Days @ 70-75f
Secondary Fermentation (# of Days & Temp): 10 Days @ 68f

I overshot my volume and ended up with more like 6+ gals on my first try...and the OG was 1.046 because of it. But those 4 gravity points and slightly lower IBU didn't hurt. This is a very nice, spicy dunkelweizen...and always remember to swirl the last 1/2" and pour in order to get all the trub from the bottle, if you bottle. Highly recommended!

Stunkelweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-B German Wheat and Rye Beer, Dunkelweizen

Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 18
Min Clr: 14 Max Clr: 23 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 17.7
Anticipated IBU: 14.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.042 SG 10.59 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.1 5.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
32.4 3.00 lbs. Wheat Malt America 1.038 2
8.1 0.75 lbs. CaraMunich Malt Belgium 1.033 75
2.7 0.25 lbs. Chocolate Malt America 1.029 350
2.7 0.25 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 4.00 13.9 60 min.
0.50 oz. Tettnanger Pellet 4.00 0.6 2 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 9.25
Water Qts: 11.56 - Before Additional Infusions
Water Gal: 2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 152 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 3.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.