BBC Dunkin' Weizen
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-B German Wheat and Rye Beer, Dunkelweizen
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Min OG:
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1.044
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Max OG:
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1.056
|
|
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Min IBU:
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10
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Max IBU:
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18
|
|
|
Min Clr:
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14
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Max Clr:
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23
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Extract (Lbs):
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8.10
|
|
|
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Anticipated OG:
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1.056
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Plato:
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13.84
|
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Anticipated SRM:
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18.7
|
|
|
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Anticipated IBU:
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16.4
|
|
|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.048
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SG
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11.85 Plato
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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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
81.5
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6.60 lbs.
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Coopers LME - Wheat
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Australia
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1.037
|
5
|
|
12.3
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1.00 lbs.
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CaraMunich 40
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France
|
1.034
|
40
|
|
3.1
|
0.25 lbs.
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Chocolate Malt
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America
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1.029
|
400
|
|
3.1
|
0.25 lbs.
|
Special B Malt
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Belgian
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1.030
|
120
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.25 oz.
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Mt. Hood
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Pellet
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5.40
|
16.4
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30 min
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White Labs WLP380 Hefeweizen IV Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
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0.00
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Generated with ProMash Brewing Software |