American Wheat Beer - Beer Recipe - Brewer's Friend

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American Wheat Beer

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 33.49 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Wednesday August 26th 2020
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Reaper Wheat 20g

by Rose Garage Brewing

OG: 1.045 FG: 1.015 ABV: 4.0% IBU: 31

1.045
1.009
4.8%
27.6
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 55.6%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 44.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops Pellet 7 Boil 60 min 27.55 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg 복숭아 가공품 Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
15.7 L Strike 74 °C 68 °C 60 min
10 L Batch Sparge -- 78 °C 5 min
10 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.8
Mash volume with grains 18.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.3 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 33.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 21
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

mash
50℃ - 5min / 63℃ -10min / 68℃ - 20min
78℃ - 5min

0.5lb puree/gal beer - 2lbs/gal

After 4-5 days of primary fermentation, pit and puree peaches (skin and all) in a sanitized blender or food processor

Primary Fermentation: 5 days at 70ºF. After fruit 14 days at 70ºF

맥주 gal/ 복숭아 퓌레 기준 0.5~2lb
1차 발효 22℃ 5일 후, 2차 발효 동일온도 (9일), 합 14일
동결 가공품 감안하여 복숭아 가공품 양 조절

결과물에 따라 복숭아 가공품의 양을 조절해야 함

*대체 홉(복숭아 동결건조 가공품) 사용 후 병입 시 발효조 꼭지 막히는 경우에 주의

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  • Last Updated: 2020-09-18 15:08 UTC