Lou's Brews Dunkelweizen
|
BJCP Style and Style Guidelines |
17-B Wheat Beer, Bavarian Dunkelweizen
|
Min OG: |
1.040 |
Max OG: |
1.056 |
|
|
Min IBU: |
10 |
Max IBU: |
20 |
|
|
Min Clr: |
10 |
Max Clr: |
23 |
Color in SRM, Lovibond |
|
Batch Size (Gal): |
10.00 |
Wort Size (Gal): |
10.00 |
|
Total Grain (Lbs): |
19.50 |
|
|
|
Anticipated OG: |
1.052 |
Plato: |
12.82 |
|
Anticipated SRM: |
11.6 |
|
|
|
Anticipated IBU: |
18.1 |
|
|
|
Brewhouse Efficiency: |
75 |
% |
|
|
Wort Boil Time: |
75 |
Minutes |
|
|
% |
Amount |
Name |
Origin |
Potential |
SRM |
|
41.0 |
8.00 lbs. |
Wheat Malt |
Germany |
1.039 |
2 |
|
20.5 |
4.00 lbs. |
Munich Malt |
Great Britain |
1.037 |
6 |
|
12.8 |
2.50 lbs. |
Crystal 60L |
America |
1.034 |
60 |
|
10.3 |
2.00 lbs. |
Pale Malt(2-row) |
America |
1.036 |
2 |
|
10.3 |
2.00 lbs. |
Vienna Malt |
Germany |
1.037 |
3 |
|
5.1 |
1.00 lbs. |
Rice Hulls |
America |
1.000 |
0 |
Potential represented as SG per pound per gallon.
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
2 oz. |
Hallertau |
Whole
|
4.0 |
18.9 |
75 min |
Yeast Lab W51 Bavarian Wheat - W66
|
Mash Type: |
Single Step |
|
|
Grain Lbs: |
18.50 |
|
|
Water Qts: |
23.13 |
Before Additional Infusions |
|
Water Gal: |
5.78 |
Before Additional Infusions |
|
Qts Water Per Lbs Grain: |
1.25 |
Before Additional Infusions |
|
Rest |
Temp |
Time |
|
Saccharification Rest: |
154 |
60 Min |
|
Mash-out Rest: |
168 |
10 Min |
|
Sparge: |
170 |
45 Min |
Total Mash Volume Gal: 7.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
Carbonate at 3.6 to 5.1.
Cold condition for five days after carbonation.
Alternate yeasts are Wyeast 3068 Weihenstephan Weizen yeast, Wyeast 3056 Bavarian Wheat yeast or White Labs WLP300 Hefeweizen Ale. |
Generated with ProMash Brewing Software |
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