Evan!
Well-Known Member
I lucked out. I don't have any hefe yeast, but I'm scheming on a dunkelweizen tomorrow evening. I've never done one, but it's fall, so...hell yes. So I phoned Taylor, who actually has his new brewery up and running (the bar room isn't finished and he doesn't have the bottler, but he's contract brewing already). It just so happened that the only one of his massive conicals that hadn't been filtered yet was his hefe [soon-to-be-krystal-] weizen. So I dropped by yesterday and got a couple jars of it, and so tomorrow, I brew!
Having never done a dunkelweizen before, any feedback would be appreciated.
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.
Having never done a dunkelweizen before, any feedback would be appreciated.
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.