Batch 1 of Deathbrewer's Dunkelweizen
| Dates |
| Date Brewed: | 14 Nov 2008 | Date Racked: | 3 Dec 2008 | ||
| Date Packaged: | 3 Dec 2008 | Date Ready: | 3 Dec 2008 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.056 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 18 IBU |
| Minimum Color: | 14.0 SRM | Maximum Color: | 23.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 4.50 US gals | Actual Wort Volume Before Boil: | 4.50 US gals |
| Target Wort Volume After Boil: | 3.80 US gals | Actual Wort Volume After Boil: | 3.80 US gals |
| Target Volume Transferred: | 3.80 US gals | Actual Volume Transferred: | 3.80 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.00 US gals |
| Target Volume Of Finished Beer: | 5.02 US gals | Actual Volume Of Finished Beer: | 4.80 US gals |
| Target Pre-Boil Gravity: | 1.033 SG | Actual Pre-Boil Gravity: | 1.033 SG |
| Target OG: | 1.054 SG | Actual OG: | 1.052 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.012 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 76.1 % |
| Target ABV: | 5.5 % | Actual ABV: | 5.3 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.2 % |
| Target IBU (using Rager): | 18.0 IBU | Actual IBU: | 19.1 IBU |
| Target Color (using Morey): | 10.6 SRM | Actual Color: | 11.0 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 74.3 % |
| Target Fermentation Temp: | 69 degF | Actual Fermentation Temp: | 69 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US White Wheat Malt | 3lb 0oz | 36.4 % | 1.4 | In Mash/Steeped |
| German Munich Malt | 2lb 0oz | 24.2 % | 2.1 | In Mash/Steeped |
| UK Pale Chocolate Malt | 4.00 oz | 3.0 % | 9.5 | In Mash/Steeped |
| Extract - Bavarian Wheat Dried Extract | 3lb 0oz | 36.4 % | 4.5 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Czech Saaz | 4.0 % | 1.00 oz | 18.0 | Loose Pellet Hops | All Of Boil |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Mini-mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Mash Notes |
| Boil Notes |
| Fermentation Notes |
| Packaging Notes |
|
Bottled. |
| Tasting Notes |