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All the wheat

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday July 1st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 43.2%
8 lb Belgian - Wheat8 lb Wheat 38 1.8 43.2%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.7%
2 lb Honey2 lb Honey 35 2 10.8%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.03 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 7.37 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 6.94 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Infusion 161 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8.25 33  
Mash volume with grains 9.57 38.3  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 5.51 g | 22 qt) 5.89 23.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 14.14 56.6
Equipment Profile Used: System Default
 
Notes

Same malt bill for two different beers. Split 5gal and fermented with American Wheat Ale yeast. Split the other 5 gal and fermented with Belgian Wit yeast. Added orange peel and coriander to the secondary on the Wit.

OG was 1.048. FG was 1.008.

Racked to secondary to crash for a couple weeks. Wit has bitter orange peel and coriander seeds in secondary. Both beers tasted great coming out of primary.

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  • Last Updated: 2020-07-14 18:39 UTC