Jump to Body Text
biergotter
home
us
blog
brewing
recipes
tasting
awards
charts
equipment
wishlist
toblero
links
email
Dunkelroggenweizen

A ProMash Recipe Report



BJCP Style and Style Guidelines
15-B German Wheat and Rye Beer, Dunkelweizen

Min OG: 1.044 Max OG: 1.056   
Min IBU: 10 Max IBU: 18   
Min Clr: 14 Max Clr: 23  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 27.00      
Anticipated OG: 1.074 Plato: 17.86
Anticipated SRM: 15.0        
Anticipated IBU: 27.3      
Brewhouse Efficiency: 84  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.063  SG 15.32 Plato


Formulas Used
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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
40.7 11.00 lbs.  Wheat Malt Germany 1.039 2
29.6 8.00 lbs.  Pilsener Germany 1.038 2
11.1 3.00 lbs.  Munich Malt Germany 1.037 8
11.1 3.00 lbs.  Rye Malt America 1.030 4
3.7 1.00 lbs.  Rice Hulls Generic 1.000 0
3.7 1.00 lbs.  Chocolate Rye Germany 1.029 250

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Northern Brewer Pellet 8.50 25.5 60 min
1.00 oz.  Hallertauer Pellet 4.50 1.8 10 min


Yeast
WYeast 3056 Bavarian Wheat


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 26.00   
Water Qts: 39.00 Before Additional Infusions
Water Gal: 9.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Acid Rest: 95 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 11.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
sweimaischverfahren
1.5qt/lb
dough in at 95F, rest 20min
raise to 122F, rest 20min
pull 1/3 thick decoction
raise decoction to 156F, rest 20min
raise decoction to boil, rest 30min
re-add and raise to 152F, rest 20min
pull 1/2 thin decoction
raise to boil, rest 20min
re-add and raise to mash out.

brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Friday, 18-Sep-2009 08:22:39 MST