Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Dunkelweizen – All Grain GONE

Batch Size:

6 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

April 11, 2010

Tap Date:

May 2, 2010

Statistics

Target OG:

1.061 15° P

OG:

1.061 15° P

Reading 1:

1.016 4.1° P at 14 days

Target FG:

1.015 3.8° P

FG:

1.014 3.6° P

Real Extract:

5.7° P

Attenuation:

76% Apparent – 62% Real

Color:

15.5 SRM

IBU:

15.9 Daniels

BU/GU:

0.26

ABV:

6.3%

ABW:

4.9%

Calories:

202 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
7.00 pounds	American White Wheat Malt	54.1%
3.00 pounds	German Light Munich Malt	23.2%
2.00 pounds	Belgian Plisen Malt	15.5%
0.44 pounds	Crystal Malt 40L	3.4%
0.37 pounds	Belgian Special B Malt	2.9%
0.13 pounds	German Carafa III De-Husked Malt	1%
12.94 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1	Whirlfloc	15 minutes
5 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Hallertauer Mittlefruh	60 min	Bittering and Aroma	Boil	Plug	4.0%
0.25 ounces	Liberty	60 min	Bittering and Aroma	Boil	Pellets	4.2%
1.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Hefeweizen Ale	White Labs	WLP300	500 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Triple Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Authentic German methodology.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Acid Rest	Infusion	45 min.	95°F	Add water at 97° F / 36° C
2	Protein Rest	Decoction	60 min.	122°F	Decoct 25% of mash, rest for at least 10 minutes, and boil
3	Saccharification	Decoction	15 min.	148°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
4	Saccharification	Decoction	15 min.	158°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
5	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Procedure

How a Single Decoction becomes a Triple Decoction

Mashed in w/ 19qt @ 128F. Let rest for 35 minutes, then pulled 8 qt of thick mash. Heated slowly to 150F, let rest for 15 minutes, then brought to a boil for 15 minutes.

Added to mash and only reached 140F. Let stand 15 minutes, pulled another 8 qt thick mash, heated to 150 and held for 15 minutes. Brought to boil for 10 minutes (getting impatient), and added to mash. Only hit 147F (mash had dropped to 138F).

Pulled 8 qt of thin mash and brought to boil slowly and held for 10 minutes. Added to main mash and hit 156F (the actual target) and let rest for 20 minutes.

Mashed out w/ 10 qt of 196F sparge water.

Drained and collected 5.5 gallons.

Batch sparged with about 3.5 gallons and collect 9 gallons total.

Fermentation and Aging

Primary:

14 days @ 65° F

Secondary:

14 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Decoct This

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6.6
Post-Boil Amount:	6
Boil Time:	90
OG:	1.061 / 15° P
Mash PH:
Boil PH:

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Log: Decoct This