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AB Dunkelweizen

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.1 liter(s)
    Mash size
  • 16.2 liter(s)
    Total mash volume

Steps

Temp Time
45 C 10 min
53 C 15 min
63 C 30 min
72 C 30 min
76 C 5 min

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Fermentables

9.5 BLG
3.7% ABV
8.6 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 1.9 kg 46.9% 80 % 6
Grain Weyermann - Pilsner Malt 1.3 kg 32.1% 81 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 0.6 kg 14.8% 80 % 20
Grain Weyermann - Carawheat 0.2 kg 4.9% 77 % 97
Grain Weyermann - Chocolate Wheat 0.05 kg 1.2% 74 % 788
Sum 4.05 kg

Hops

20 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Comet 10 g 70 min 8.3 %
Boil Comet 10 g 30 min 8.3 %
Aroma (end of boil) Comet 10 g 5 min 8.3 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

Notes

  • Primary fermentation: 18-20C for 7-10 days.
    Secondary fermentation: not necessary.
    Bottled with 150 grams of glucose (for 20l of beer).
    Refermentation (3 weeks) + aging: 5-6 weeks.

    I wasn't controlling the temperature. It was pretty sour, it wasn't good.
    Dec 7, 2020, 4:56 PM

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