Dampfbier

All Grain Recipe

Submitted By: merfizle (Shared)
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Brewer: Mark Milne
Batch Size: 5.25 galStyle: Specialty Beer (23A)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Keggle with 48 quart MLT w/ manifold
Bitterness: 12.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 42.0

Ingredients
Amount Name Type #
8.25 gal Omaha, NE (Platte West May 2013) Water 1
13.10 g Calcium Chloride - sparge (Mash 60 min) Misc 2
8.90 g Calcium Chloride - mash (Mash 60 min) Misc 3
5 lbs 8.00 oz Pale Malt (2 Row) US (Rahr) (1.8 SRM) Grain 4
2 lbs German Kolsch (4.5 SRM) Grain 5
1 lbs Munich 20L (Briess) (20.0 SRM) Grain 6
8.00 oz Wheat, Flaked (1.6 SRM) Grain 7
0.70 oz Hallertauer [4.1%] - Boil 45 min Hops 8
0.55 Whirlfloc Tablet (Boil 15 min) Misc 9
0.30 oz Hallertauer [4.1%] - Boil 10 min Hops 10
1 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11

Notes

Use 150 mL of yeast. .5 liter starter. 1.77 oz of DME. mash: 5 1/4 inches sparge: 7 11/16 inches