Brewsmith
Home brewing moogerfooger
- Recipe Type
- All Grain
- Yeast
- White Labs 351
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.054
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 15
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 68
This recipe is basically Jamil's recipe from Brewing Classic Styles, scaled down to 5.5 gallons instead of 6 with a higher efficiency for my system, and using a slightly different yeast that I use for my regular Hefeweizen. Tasting at kegging is absolutely fantastic. Malty, with some rich character from the Munich, Crystal and Special B, Just balanced with bitterness and easy drinking. Clean, but with the classic Hefeweizen esters. Another great recipe from the book.
Dunkelweizen
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): 10.93
Anticipated OG: 1.054 Plato: 13.37
Anticipated SRM: 14.1
Anticipated IBU: 15.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.6 1.70 lbs. Pilsener Germany 1.038 2
53.5 5.85 lbs. Wheat Malt America 1.038 2
23.3 2.55 lbs. Munich Malt(light) America 1.033 10
3.2 0.35 lbs. Special B Malt Belgian 1.030 120
3.2 0.35 lbs. Crystal 40L America 1.034 40
1.1 0.125 lbs. Carafa Special Germany 1.030 400
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Whole 3.90 15.5 60 min.
Yeast
-----
White Labs WLP351 Bavarian Weizen
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.93
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Dunkelweizen
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): 10.93
Anticipated OG: 1.054 Plato: 13.37
Anticipated SRM: 14.1
Anticipated IBU: 15.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.6 1.70 lbs. Pilsener Germany 1.038 2
53.5 5.85 lbs. Wheat Malt America 1.038 2
23.3 2.55 lbs. Munich Malt(light) America 1.033 10
3.2 0.35 lbs. Special B Malt Belgian 1.030 120
3.2 0.35 lbs. Crystal 40L America 1.034 40
1.1 0.125 lbs. Carafa Special Germany 1.030 400
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Whole 3.90 15.5 60 min.
Yeast
-----
White Labs WLP351 Bavarian Weizen
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.93
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.