Recipe: Wiez Amber
Style: 15B. DunkelweizenDescription:
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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
Color [SRM(EBC)]: 17.29 (34.06)
BU:GU ratio: 0.241
Balance: 0.500
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
900.00 (1.98) Cara-Pils/Dextrine 1.006 11.02%
400.00 (0.88) Crystal Malt Dark (Bairds) 1.003 4.90%
300.00 (0.66) Crystal Malt Medium (Bairds) 1.002 3.67%
1000.00 (2.20) Maris Otter Malt (Bairds) 1.008 12.24%
1300.00 (2.87) Munich II Malt (Weyermann) 1.010 15.91%
380.00 (0.84) Wheat Caramel Malt (Weyermann) 1.002 4.65%
3890.47 (8.58) Wheat Malt (Barrett Burston) 1.030 47.62%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
5.00 (0.18) Brewers Gold 8.00% 3.00 20.58% 60.00
25.00 (0.88) Hallertau Hersbrucker 2.10% 3.93 26.99% 60.00
17.00 (0.60) Perle 6.00% 7.64 52.43% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Weihenstephan Weizen - Wyeast 3068 75.00% 18.00 (64.40) 24.00 (75.20)
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Miscellaneous:Name Type Use Amount Time[Mins]
Calcium Chloride Fining Mash 56.00 (1.98) [gms (oz)]
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