Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
90 min
16.5 IBUs
39.7 EBC
1.054
1.014
5.3 %
Actuals
1.056
1.004
6.9 %
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
%
Pale Malt (2 Row) US
2.78 kg
43.51
Wheat Malt - pale, Weyermann, EBC: 2 - 4
2.78 kg
43.51
Munich Malt - 20L
300 g
4.69
Ristet byg, (Roasted Barley), Fawcett, EBC: 900 - 1100
200 g
3.13
Crystel Malt, Fawcett. EBC: 120 - 140
180 g
2.82
CARA MUNICH type 2 (Cara Crystal), EBC: 110 - 130, Weyermann
150 g
2.35
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
SafLager German Lager (S-189)
DCL/Fermentis
73%
8.89°C - 13.33°C
Mash
Step
Temperature
Time
Step 1
67°C
60 min
Mash Out
78°C
10 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
Notes
1012:
tynd i smagenDownload
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