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Dunkelroggenweizen
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
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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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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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27.00
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Anticipated OG:
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1.074
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Plato:
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17.86
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Anticipated SRM:
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15.0
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Anticipated IBU:
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27.3
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Brewhouse Efficiency:
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84
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.063
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SG
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15.32 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
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40.7
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11.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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29.6
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8.00 lbs.
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Pilsener
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Germany
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1.038
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2
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11.1
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3.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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11.1
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3.00 lbs.
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Rye Malt
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America
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1.030
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4
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3.7
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1.00 lbs.
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Rice Hulls
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Generic
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1.000
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0
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3.7
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1.00 lbs.
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Chocolate Rye
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Germany
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1.029
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250
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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
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1.50 oz.
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Northern Brewer
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Pellet
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8.50
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25.5
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60 min
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1.00 oz.
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Hallertauer
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Pellet
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4.50
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1.8
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10 min
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WYeast 3056 Bavarian Wheat
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Mash Type:
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Multi Step
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Grain Lbs:
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26.00
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Water Qts:
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39.00
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Before Additional Infusions
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Water Gal:
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9.75
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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95
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0 Min
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Protein Rest:
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0
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0 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 11.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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
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Generated with ProMash Brewing Software |
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