What Are You Brewing III

[raven19]

Bo Pils brewed at Nige's on Saturday.

95 Best Pils
3 Melanoiden
2 Caramunich2

1056og
41ibu (magnum/target for main bittering, with saaz 2g/l at 0min and 20min)

65 Mash 90 mins

White Labs 'Super X' lager yeast planned - will be my first time using this particular yeast.

 

[winkle]

This one either Friday evning or Saturday morning,

Burton XH-ale
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 29.01 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 24.74 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 86.3 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
2.60 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 41.4 %
2.60 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 2 41.4 %
0.70 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 3 11.1 %
0.20 kg Carafa III (1034.3 EBC) Grain 4 3.2 %
0.18 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5 2.9 %
86.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 6 42.2 IBUs
42.00 g Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 7 15.8 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
58.00 g Goldings, East Kent [5.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs

Beer Profile
Est Original Gravity: 1.072 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.6 %
Bitterness: 58.0 IBUs Calories: 427.1 kcal/l
Est Color: 38.7 EBC

Probably should have brewed this mutha a few months back
Never mind - I'm putting down a Rootin' Saison and a hefe for spring swilling, just as soon as kegs become available.
(Note to self; drink up!)

 

[warra48]

Just pitched the yeast in this one brewed this arvo:

It's an Ale of some sort, you work out if it fits a style, if that's your bag, I don't care.

5000.0 g Munich, Light (Joe White)
250.0 g Crystal, Dark (Joe White)
30.0 g Chocolate Wheat (Weyermann)
30.0 g First Gold [7.90 %] - First Wort 60.0 min 25.8 IBUs
25.0 g Styrian Goldings [2.30 %] - Boil 10.0 min 2.1 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 10.0 min 3.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins)
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
1.0 pkg Whitbread Ale (Wyeast Labs #1099) Container of slurry harvested from previous batch.

25 litres into the fermenter.
OG 1.050
29.5 EBC, 31.3 IBU

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Saison
Brewer: Adam
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 57.88 l
Post Boil Volume: 48.88 l
Batch Size (fermenter): 46.00 l
Bottling Volume: 45.90 l
Estimated OG: 1.047 SG
Estimated Color: 4.3 SRM
Estimated IBU: 25.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 45.0 %
4.50 kg Vienna Malt (3.5 SRM) Grain 2 45.0 %
1.00 kg Wheat Malt, Ger (2.0 SRM) Grain 3 10.0 %
80.00 g Saaz [4.00 %] - Boil 60.0 min Hop 4 19.2 IBUs
40.00 g Goldings, East Kent [5.00 %] - Boil 15.0 Hop 5 6.0 IBUs
40.00 g Hallertauer Mittelfrueh [4.00 %] - Aroma Hop 6 0.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.00 l of water at 64.9 C 55.0 C 10 min
Mash Step Add 12.00 l of water at 80.4 C 65.0 C 60 min
Mash Out Add 16.00 l of water at 97.1 C 76.0 C 10 min

Sparge: Fly sparge with 25.89 l water at 75.6 C


Going to split this batch. One half will get the 3711 Saison strain and the other half will be 100% Brett B fermentation. Both should be excellent (and DRY) come summer!

 

[mje1980]

Brewing a belgian wit tomorrow. Been a long time since i brewed one, and this one will be my first with raw wheat. What a ***** that is to mill!!

Wit am i doing?

53.2% BEST pilz
31.9% JW raw wheat
10.6% JW wheat malt
4.3% Quick oats

Willamette 60

Wyeast forbidden fruit ( cant remember the number )

5g each crushed coriander seeds, dried orange peel

50c-15mins, 67c-90mins, 72c-15 mins

1.047
17 IBU

 

[mje1980]

Porter

77.5% MO
9.7% Light crystal
3.9% Spec B
1.9% Special roast
3.9% Pale choc
3.1% Black

Willamette 60
EKG 15

67c mash

1.051
38.6

Don't normally go this bitter, but im trying a bit more bitterness in this one.

 

[Nick JD]

Cascade Red IIPA (Imperial IPA)

Original Gravity (OG): 1.076 (P): 18.4
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 7.83 %
Colour (SRM): 16.2 (EBC): 31.9
Bitterness (IBU): 75.4 (Average)

82.55% Pale Ale Malt
9.43% Cane Sugar
7.08% Carabohemian
0.94% Roasted Barley

2.5 g/L Target (10% Alpha) @ 60 Minutes (Boil)
3.6 g/L Cascade (5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 64C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[brettprevans]

Tomorrow. Version 3 of Dr smurtos pride of Mt torrens. Hopefully this batch doesn't get smashed or frozen and I can send him a bottle.

Double batch of this

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 48.97 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.78 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.78 %
0.24 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.47 %
8.00 gm Magnum [15.50 %] (60 min) Hops 16.2 IBU
30.00 gm pride of Ringwood [9.00 %] (15 min) Hops 15.8 IBU
40.00 gm Pride of ringwood [9.00 %] (0 min) Hops -
5.00 gm CaCO3
5.00 gm NaCl
10.00 gm CaSO4
American Ale (DCL Yeast #US-05) Yeast-Ale
20L
OG 1.046
IBU 32
EBC 18

Then add 2kg of wheat, 350g caraaroma to run and run a 20L gyle
20g galaxy @60
20g galaxy @ 30
20g galaxy @ 15
20g galaxy @ 5
5.00 gm CaCO3
5.00 gm CaSO4

 

[drew9242]

Trying my hand at a triple decoction. Early start, about to do the acid rest. I'm just using the triple decoction lager steps in beersmith. But extended the dextrinization step to 30 mins.

 

[tricache]

Coopers Kits on Sale at Coles :super:

1 x Coopers Real Ale
1 x Coopers Enhancer 1
20g x Amarillo Hops

Something nice and simple for summer since my Tooheys kit has a funky smell to it which is taking forever to go away, should be good in about Feb :lol:

 

[Nick JD]

Galaxy Pils (German Pilsner (Pils))

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 4.3 (EBC): 8.5
Bitterness (IBU): 21.4 (Average)

98.59% Pilsner
1.41% Caramunich III

0.8 g/L Galaxy (14% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes

Fermented at 12C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate

 

[mxd]

plan for Sunday at Melbourne brewers brew day



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 64 l American Wheat
Brewer: Matt
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 74.16 l
Post Boil Volume: 66.56 l
Batch Size (fermenter): 64.00 l
Bottling Volume: 64.00 l
Estimated OG: 1.049 SG
Estimated Color: 9.7 EBC
Estimated IBU: 18.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 48.0 %
6.00 kg Wheat Malt, Ger (3.9 EBC) Grain 3 48.0 %
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 4.0 %
30.00 g Citra [13.40 %] - First Wort 60.0 min Hop 5 18.8 IBUs
15.00 g Polyclar (Boil 0.0 mins) Fining 6 -
25.00 g Citra [13.40 %] - Boil 0.0 min Hop 7 0.0 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
30.00 g Citra [13.40 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.50 l of water at 59.0 C 55.0 C 5 min
Alpha Add -0.00 l of water at 63.0 C 63.0 C 40 min
Beta Add 0.00 l of water at 67.0 C 67.0 C 15 min
Add some water Add 8.34 l of water at 72.0 C 72.0 C 0 min
Mash Out Add 0.00 l of water at 72.0 C 72.0 C 5 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 40.84l) of 75.6 C water
Notes:
------
th 0 minute is as I no chill so have calculated IBU aaption of the hop as if it was a 10 min addition

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[bullsneck]

BOAB Fuller's London Porter
Brown Porter

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.594
Total Hops (g): 58.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.09 %
Colour (SRM): 48.3 (EBC): 95.2
Bitterness (IBU): 30.2 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 65

Grain Bill
----------------
4.019 kg Simpsons Marris Otter (71.84%)
0.729 kg Simpsons Brown Malt (13.03%)
0.482 kg Simpsons Crystal (8.62%)
0.364 kg Simpsons Chocolate Malt (6.51%)

Hop Bill
----------------
36.0 g Fuggles Pellet (5.1% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
22.0 g Fuggles Pellet (5.1% Alpha) @ 15 Minutes (Boil) (1 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 90 Minutes (Mash)
1.0 g Chalk (Calcium Carbonate) @ 90 Minutes (Mash)
2.3 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.0 g Sodium Bi-Carbonate @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 70 Minutes (Boil)
0.9 g Gypsum (Calcium Sulfate) @ 70 Minutes (Boil)
0.4 g Sodium Bi-Carbonate @ 70 Minutes (Boil)
4.0 g Yeast Nutrient @ 15 Minutes (Boil)
4.5 g BrewBrite @ 10 Minutes (Boil)

Single step Infusion at 65C for 75 Minutes.
Fermented at 17C with Wyeast 1968 - London ESB Ale

Notes
----------------
Recipe: http://www.byo.com/component/resource/arti...pride-of-london

Mash
55 for 10, 63 for 45, 72 for 15, 78 for 15

Boil
65 mins

Recipe Generated with BrewMate

 

[bradsbrew]

First crack at a smoked beer last night

b]07.09.12 Uncle Rauchbeir[/b]
Not so Classic Rauchbier

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.350
Total Hops (g): 45.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 20.8 (EBC): 40.9
Bitterness (IBU): 29.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 79
Boil Time (Minutes): 120

Grain Bill
----------------
2.000 kg Pale Ale Malt (37.38%)
2.000 kg Rauchmalt (37.38%)
0.500 kg Munich I (9.35%)
0.500 kg Special Roast (9.35%)
0.150 kg Peated Malt (2.8%)
0.100 kg Chocolate, Pale (1.87%)
0.100 kg Roasted Barley (1.87%)

Hop Bill
----------------
45.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 30 Minutes (Boil) (1.9 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 90 Minutes.
Fermented at 15C with Wyeast 1007 - German Ale

Notes
Ferment half with wy1007
ferment other half with S04

 

[_HOME_BREW_WALLACE_]

Knocking out this as i type

Summer Saaz Lager (Australian Light Lager)

Original Gravity (OG): 1.035 (P): 8.8
Final Gravity (FG): 1.005 (P): 1.3
Alcohol (ABV): 3.92 %
Colour (SRM): 2.1 (EBC): 4.1
Bitterness (IBU): 13.3 (Average - No Chill Adjusted)

75% Pilsner
25% Cane Sugar

0.2 g/L Summer Saaz (4.7% Alpha) @ 60 Minutes (Boil)
0.4 g/L Summer Saaz (4.7% Alpha) @ 20 Minutes (Boil)
0.7 g/L Summer Saaz (4.7% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67C for 60 Minutes. Boil for 90 Minutes

Fermented at 16C with Saflager S-189


Recipe Generated with BrewMate


Did this one last night as a bit of a cleanup of odd and ends:


Wallaces American Amber

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 10.8 (EBC): 21.2
Bitterness (IBU): 64.1 (Average)

71% Pale Malt
13% Caramunich II
8% Carapils (Dextrine)
8% Wheat Malt

0.7 g/L Cascade (6.8% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (6.8% Alpha) @ 20 Minutes (Boil)
0.7 g/L Columbus (14.4% Alpha) @ 20 Minutes (Boil)
0.7 g/L Nelson Sauvin (11.3% Alpha) @ 20 Minutes (Boil)
0.9 g/L Cascade (6.8% Alpha) @ 10 Minutes (Boil)
0.9 g/L Columbus (14.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.3% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 65C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with US-05

Notes: 10min hop additions are cube hops


Recipe Generated with BrewMate

 

[jyo]

This one for tonight.

Bsaaz Pils Sept 2012


Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 9.160
Total Hops (g): 85.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 32.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
9.000 kg Galaxy Malt (98.25%)
0.160 kg Melanoidin (1.75%)

Hop Bill
----------------
50.0 g B Saaz Pellet (7.6% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
20.0 g B Saaz Pellet (7.6% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
15.0 g B Saaz Pellet (7.6% Alpha) @ 1 Minutes (Boil) (0.3 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 90 Minutes.
Fermented at 12C with Saflager W-34/70


Recipe Generated with BrewMate

 

[Spork]

Big block APA (American Pale Ale)

Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 4.54 %
Colour (SRM): 6.4 (EBC): 12.6
Bitterness (IBU): 45.4 (Average - No Chill Adjusted)

76% Maris Otter Malt
16% Wheat Malt
4% Caramalt
4% Munich I

0.9 g/L Zeus (13.5% Alpha) @ 60 Minutes (Boil)
1.7 g/L Cascade (5.5% Alpha) @ 0 Minutes (Boil)
0.9 g/L Cascade (5.5% Alpha) @ 0 Days (Dry Hop)
0.9 g/L Zeus (13.5% Alpha) @ 0 Days (Dry Hop)

0.1 g/L koppafloc @ 5 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[bconnery]

Been a few months since I put something down so time for some brews for the warmer weather approaching.

Recipe: NZPA
Brewer: Mooshells
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 26.00 l
Boil Size: 34.00 l
Bottling Volume: 26.00 l
Estimated OG: 1.047 SG
Estimated Color: 18.8 EBC
Estimated IBU: 34.0 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4200.00 g Pale Malt, Golden Promise Floor Malted ( Grain 1 91.3 %
200.00 g Carabohemian (Weyermann) (200.0 EBC) Grain 2 4.3 %
150.00 g Brown Malt (145.0 EBC) Grain 3 3.3 %
50.00 g Amber Malt (Thomas Fawcett) (110.0 EBC) Grain 4 1.1 %
20.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 5 24.9 IBUs
25.00 g Wai-iti [2.80 %] - Boil 15.0 min Hop 6 3.8 IBUs
10.00 g Kohatu [6.80 %] - Boil 15.0 min Hop 7 3.7 IBUs
25.00 g Wai-iti [2.80 %] - Boil 5.0 min Hop 8 1.5 IBUs

 

[NickB]

Well, seeing as the pub crawl wasn't happening for me today, I'm in the midst of this.... Thanks to King Brown for the hops from a couple of months back - they smell great as I'm measuring them out


Recipe: American Wheat (NZ Version)
Style: 6D-Light Hybrid Beer-American Wheat/Rye Beer

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.034 SG
Expected OG: 1.043 SG
Expected FG: 1.011 SG
Expected ABV: 4.2 %
Expected IBU (using Tinseth): 29.5
Expected Color: 7.6 EBC
Apparent Attenuation: 73.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.000 kg (50.0 %) In Mash/Steeped
Australian Wheat Malt 4.000 kg (50.0 %) In Mash/Steeped

Hops
NZ Motueka (B Saaz) Flowers (6.8 % alpha) 40 g Loose Pellet Hops used 90 Min From End
NZ Motueka (B Saaz) Flowers (6.8 % alpha) 40 g Loose Pellet Hops used 10 Min From End
NZ Motueka (B Saaz) Flowers (6.8 % alpha) 40 g Loose Pellet Hops used 5 Min From End
NZ Motueka (B Saaz) Flowers (6.8 % alpha) 40 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Gypsum 5 g used In Mash
Calcium Chloride 5 g used In Mash
BrewBrite 5 g used In Boil

Yeast: Wyeast 1272-American Ale II

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (64C/147F 90mins)
Step: Rest at 64 degC for 90 mins

 

[Wolfman]

Just running this into the cube:

Brunswick Dunkel
Dunkelweizen

Recipe Specs
----------------
Batch Size (L): 27.0
Total Grain (kg): 6.483
Total Hops (g): 34.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 22.3 (EBC): 43.9
Bitterness (IBU): 12.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.328 kg Wheat Malt (51.33%)
1.360 kg Pilsner (20.98%)
0.630 kg Vienna (9.72%)
0.400 kg Caramalt (6.17%)
0.375 kg Munich I (5.78%)
0.200 kg Smoked Malt (3.08%)
0.190 kg Midnight Wheat (2.93%)

Hop Bill
----------------
20.0 g Spalt Pellet (4% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Spalt Pellet (4% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
4.0 g Spalt Pellet (4% Alpha) @ 1 Minutes (Boil) (0.1 g/L)

Misc Bill
----------------

Single step Infusion at 55C for 60 Minutes.
Fermented at 18C with Wyeast 3068 - Weihenstephan Weizen

Notes
----------------


Mash:
52 deg for 30 min
63 deg for 45 min
70 deg for 20 min.

Sparge with 76 deg water. (79.6 deg)

Recipe Generated with BrewMate

Brewed this one yesterday:

Dunkelweizen V.1
Dunkelweizen

Recipe Specs
----------------
Batch Size (L): 27.0
Total Grain (kg): 5.965
Total Hops (g): 30.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 22.2 (EBC): 43.7
Bitterness (IBU): 17.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.148 kg Wheat Malt (52.77%)
1.451 kg Maris Otter Malt (24.33%)
1.095 kg Pilsner (18.36%)
0.171 kg Roasted Barley (2.87%)
0.100 kg Midnight Wheat (1.68%)

Hop Bill
----------------
21.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
9.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.3 g/L)

Misc Bill
----------------

Single step Infusion at 52C for 60 Minutes.
Fermented at 18C with Wyeast 3068 - Weihenstephan Weizen

Notes
----------------


Mash:
52 deg for 30 min
63 deg for 45 min
70 deg for 20 min.

Sparge with 76 deg water. (79.6 deg)


Recipe Generated with BrewMate

Can't wait for my first Dunkles to hit the taps!