Wyld Wheat V2 - Beer Recipe - Brewer's Friend

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Wyld Wheat V2

320 calories 32.4 g 750 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 54.23 liters
Post Boil Size: 47.21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 320 calories (Per 750ml)
Carbs: 32.4 g (Per 750ml)
Created: Wednesday May 27th 2020
1.046
1.011
4.6%
13.4
3.5
5.3
36.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Pale Wheat4.6 kg Pale Wheat $ 2.64 / kg
$ 12.16 		36 2 50%
4.60 kg Barrett Burston - Pilsner Malt4.6 kg Pilsner Malt $ 2.06 / kg
$ 9.48 		37.3 1.93 50%
9.20 kg / $ 21.63
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Tettnanger60 g Tettnanger Hops $ 0.08 / g
$ 4.79 		Pellet 3 Boil 60 min 10.55 57.1%
45 g Tettnanger45 g Tettnanger Hops Pellet 3 Boil 10 min 2.87 42.9%
105 g / $ 4.79
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Brewferm - Rice Hulls $ 3.50 / kg
$ 1.75 		Other Mash 0 min.
16 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.16 		Water Agt Mash 1 hr.
4 g Epsom Salt $ 0.01 / g
$ 0.04 		Water Agt Mash 1 hr.
5 g Gypsum $ 0.01 / g
$ 0.05 		Water Agt Mash 1 hr.
9.18 ml Lactic acid $ 0.13 / ml
$ 1.19 		Water Agt Mash 1 hr.
1 each Campden Tablets $ 0.05 / each
$ 0.05 		Water Agt Mash 0 min.
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Boil 10 min.
$ 3.74
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
4 Liters
Cost:
$ 1.50 / L
$ 6.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 462 g       Temp: 20 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Adjust water depending on your own source of water.

I treat 80L of water the night before (2 x 40L batches) and also added a campden tablet (1/2 a table in each).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 L Strike 69 °C 67 °C 60 min
Infusion 67 °C 67 °C 60 min
20 L Batch Sparge 76 °C 76 °C 15 min
17.23 L Batch Sparge -- -- --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.23 L. Suggest reducing initial water volume to 45.4 L and adding 4.83 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 23.9
Mash volume with grains 30
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 36.4 L) 40.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.2 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 44 L) 47.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.2 L) 44
Total: 64.3  
Equipment Profile Used: System Default
 
Notes

A classic Hefeweizen / Weissber recipe with 50/50 Grist and classic yeast.

This is a single mash step - It's my first wheat beer.





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  • Last Updated: 2021-01-23 21:38 UTC