Stunkelweizen
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
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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
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.75
Anticipated OG: 1.054 Plato: 13.22
Anticipated SRM: 19.4
Anticipated IBU: 16.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.045 SG 11.31 Plato
Formulas Used
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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
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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56.4 5.50 lbs. Red Wheat Malt Germany 1.039 8
30.8 3.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
7.7 0.75 lbs. CaraMunich Malt Belgium 1.033 75
2.6 0.25 lbs. Chocolate Malt America 1.029 350
2.6 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
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0.75 oz. Willamette Whole 4.10 10.5 60 min.
0.25 oz. Willamette Whole 4.10 3.2 45 min.
0.25 oz. Hallertau Hersbrucker Whole 4.75 2.0 15 min.
0.25 oz. Hallertau Hersbrucker Whole 4.75 0.3 2 min.
Yeast
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WYeast 3068 Weihenstephan Weizen
Water Profile
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Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 9.75
Water Qts: 11.56 - Before Additional Infusions
Water Gal: 2.89 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.19 - 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: 3.67 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
