Recipe: Wiez Amber
Style: 15B. Dunkelweizen
Description:
| Target Volume [ltr (gal)]: 28.00 (7.40) | Alcohol By Volume: 6.09% |
| Estimated Original Gravity[SG]: | 1.061 | Estimated Final Gravity[SG]: | 1.015 |
| Estimated Attenuation: | 75.00% | Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 14.58 | Colour [SRM(EBC)]: 17.29 (34.06) |
| Balance: 0.500 | BU:GU ratio: 0.241 |
Fermentables
| Type | Gravity [SG] | Gravity(%) | Weight [gms (lbs)] | Weight(%) |
|---|---|---|---|---|
| Cara-Pils/Dextrine | 1.006 | 10.28% | 900.00 (1.98) | 11.02% |
| Crystal Malt Dark (Bairds) | 1.003 | 4.52% | 400.00 (0.88) | 4.90% |
| Crystal Malt Medium (Bairds) | 1.002 | 3.49% | 300.00 (0.66) | 3.67% |
| Maris Otter Malt (Bairds) | 1.008 | 12.42% | 1000.00 (2.20) | 12.24% |
| Munich II Malt (Weyermann) | 1.010 | 15.73% | 1300.00 (2.87) | 15.91% |
| Wheat Caramel Malt (Weyermann) | 1.002 | 3.99% | 380.00 (0.84) | 4.65% |
| Wheat Malt (Barrett Burston) | 1.030 | 49.56% | 3890.47 (8.58) | 47.62% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| Brewers Gold | 8.00% | 3.00 | 20.58% | 5.00 (0.18) | 60.00 |
| Hallertau Hersbrucker | 2.10% | 3.93 | 26.99% | 25.00 (0.88) | 60.00 |
| Perle | 6.00% | 7.64 | 52.43% | 17.00 (0.60) | 60.00 |
Yeast
| Type | Flocculation | Attenuation | Min Temp[C (F)] | Max Temp[C (F)] | Alcohol Tolerance |
|---|---|---|---|---|---|
| Weihenstephan Weizen - Wyeast 3068 | low | 75.00% | 18.00 (64.40) | 24.00 (75.20) | 10% ABV |
Miscellaneous
| Name | Type | Use | Amount | Description | Time [Minutes] |
|---|---|---|---|---|---|
| Calcium Chloride | fining | mash | 56.00 (1.98) [gms (oz)] | ph Adjustment | (Not Available) |