BeerSmith™ Recipe Cloud

Notes

This is version 4 of the dunkelweizen increased the smoke malt to 2 KG /per 30 instead of 1 per 20 due to out of stock on regular added oak smoked wheat blocked sparge blocked final filtration --> not enough hulls added 1KG on 30L should have been 2? beersmith mashing profile and temperatures are not working: used this process. 1. The grain bill is split 50:50 and the first half is then mashed. 2. Mash in at 38C 3. Convert Maltose at 62C 4. Now water is added, cooling the mash down to 45C 5. Add the rest of the grain and maintain that temperature for a period to allow the Maltase to split the now existing Maltose into Glucose 6. Then proceed as normal - 62 degrees beta amylase for 30 minutes - 73 degrees alpha amylase for 10 minute - mash out at 78 degrees see also https://edelstoffquest.wordpress.com/tag/weizen/page/2/ With this temperature table assuming weight ratio (instead of volume ratio) temperatures were pretty accurate only step 2 needed 1 degree extra heating fly sparge with +/- 7L water Step Step type Infuse with Desc Target Temp Step time Infusion qty Density volume Total volume Infusion Temp 1a infusion Malt 50% Malt 18,0 °C 3,7 kg 0,652 2,4 L 2,4 L 18,0 °C 1b infusion Water 3:1 water 43,0 °C 20 Min 11,0 kg 1 11,0 L 13,4 L 48,4 °C 2 infusion Water 5:1 63,0 °C 30 Min 7,4 kg 1 7,4 L 20,8 L 99,5 °C 3 direct heat α-Amylase 72,0 °C 4a infusion Water Water 43,0 °C 30 Min 16,4 kg 1 16,4 L 39,6 L 10,0 °C 4b infusion Malt 50% Malt 66,4 °C 3,7 kg 0,652 2,4 L 23,2 L 18,0 °C 5 direct heat β-Amylase 63,0 °C 30 Min #N/B 6 direct heat α-Amylase 72,0 °C 10 Min 7 direct heat Mash out 78,0 °C 5 Min 125 Min