Blood orange wheat 2020 - Beer Recipe - Brewer's Friend

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Blood orange wheat 2020

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.03 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday September 6th 2020
1.048
1.009
5.1%
28.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 43.5%
3.25 lb American - White Wheat3.25 lb White Wheat 40 2.8 35.4%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 5.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.4%
0.75 lb Soft Candi Sugar - Blond0.75 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 8.2%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2%
9.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz First Gold0.5 oz First Gold Hops Pellet 7.5 Boil 60 min 15.02 20%
1 oz helga1 oz helga Hops Pellet 6.2 Boil 15 min 12.33 40%
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 1 min 1.07 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 10 min.
5 g gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 0 0 82 95 0
5 grams Gypsum, 5 grams Calc. Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal strike @ 163 degrees Infusion -- 151 °F 60 min
4.5 gal get grain bed to 170 Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.16 12.7  
Mash volume with grains 3.84 15.4  
Grain absorption losses -1.05 -4.2  
Remaining sparge water volume 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.03 28.1  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

used harvested yeast from previous batch, Add .75 lb blood orange candi syrup at 5 mins before end of boil. Hop stand for 20 mins w 1 oz Cascade leaf, mash ph 5.34

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  • Last Updated: 2020-09-19 15:34 UTC