Wildflower Gold Clone - Beer Recipe - Brewer's Friend

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Wildflower Gold Clone

365 calories 37.4 g 740 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 365 calories (Per 740ml)
Carbs: 37.4 g (Per 740ml)
Created: Saturday July 11th 2020
1.053
1.013
5.1%
20.2
3.9
n/a
6.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg Gladfield - Pilsner Malt0.9 kg Pilsner Malt $ 5.00 / kg
$ 4.50 		37.7 1.93 78.3%
0.13 kg Rolled Oats0.125 kg Rolled Oats $ 6.00 / kg
$ 0.75 		33 2.2 10.9%
0.13 kg Joe White - Raw Wheat0.125 kg Raw Wheat $ 5.60 / kg
$ 0.70 		20 1.5 10.9%
1.15 kg / $ 5.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Motueka5 g Motueka Hops $ 0.13 / g
$ 0.65 		Pellet 7 Boil 60 min 20.21 100%
5 g / $ 0.65
Priming
CO2 Level: 0 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
3.14 L Strike 75.5 °C 68 °C 60 min
2 L Batch Sparge 75 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.3 L) 7.1
Mash volume with grains (equipment estimates 13 L) 7.8
Grain absorption losses -1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.2 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 4.5
Volume into fermentor 4.5
Total: 7.1  
Equipment Profile Used: System Default
 
Notes

If you love this beer, support Wildflower.

Propagate the culture from dregs from a Wildflower bottle.

Source reference from Tophers blog: https://farmhousebeerblog.wordpress.com/2016/08/13/winter-brewing/

"‘Gold’ is a beer that I brewed to fill my second lot of barrels that came in. Like most of my beers, it is quite simple and was produced as a blending beer, produced for secondary ferments. It ended up 80% local pilsner, 10% NSW oats, 10% raw NSW wheat with ~20 IBU’s of aged and fresh hops from NZ and an OG of 13 P. I mashed hot (68C) to leave some longer chain sugars in for the secondary ferments. I fermented with BE-256 which is a pof+ (see Phenol Production § here) dry Belgian strain produced by Lesaffre most notably used by De Ranke for their clean beers. The beer fermented to 3.5P and tasted okay considering it was an absolute sulphur bomb. I was pretty happy I didn’t need that beer anytime soon. I filled 6 barrels with Gold and as you can see above, all but one now have something else in them."

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  • Last Updated: 2020-07-15 22:42 UTC