2011 Mere

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 90 min 17.1 IBUs 36.9 EBC 1.049 1.013 4.8 %
Actuals 1.056 1.011 6.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dunkelweizen 15 B 1.044 - 1.056 1.014 - 1.01 10 - 18 27.6 - 45.3 2.2 - 2.8 4.3 - 5.6 %

Fermentables

Name Amount %
Munich Malt Type 2, Weyermann EBC: 20 - 25 2.78 kg 46.64
Wheat Malt - pale, Weyermann, EBC: 2 - 4 2.78 kg 46.64
Crystel Malt, Fawcett. EBC: 120 - 140 180 g 3.02
Ristet byg, (Roasted Barley), Fawcett, EBC: 900 - 1100 130 g 2.18
CARA MUNICH type 2 (Cara Crystal), EBC: 110 - 130, Weyermann 90 g 1.51

Hops

Name Amount Time Use Form Alpha %
Hersbrucker (Hallertau) 55 g 90 min Boil Pellet 2.8

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 13.21 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
American Hefeweizen Ale (WLP320) White Labs 72% 65°C - 69°C

Mash

Step Temperature Time
Step 1 67°C 60 min

Fermentation

Step Time Temperature
Primary 7 days 20°C
Secondary 7 days 20°C
Tertiary 2 days 0°C
Aging 30 days 20°C