Chill - American Wheat (Dave) - Beer Recipe - Brewer's Friend

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Chill - American Wheat (Dave)

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Source: InnerCircle Brewing Co.
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday December 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Wheat Malt, White5 lb Wheat Malt, White 39.1 2.5 43.5%
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 43.5%
1 lb Bob's Red MIll - Flaked Oats1 lb Flaked Oats 33 1 8.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 18.46 20%
0.30 oz Centennial0.3 oz Centennial Hops Pellet 10 Boil 30 min 8.51 12%
1 oz Saaz1 oz Saaz Hops Pellet 2.4 Boil 0 min 40%
0.70 oz Centennial0.7 oz Centennial Hops Pellet 10 Boil 0 min 28%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 0 0 147 42 83
Used Bru'n water profile combo of yellow dry and pale ale

Add to 4 gallons of mash water (distilled):

4g of gypsum
1g of calcium chloride
1.8 ml of lactic acid

Add to 3.5 gallons of sparge water (distilled):
3.5g of gypsum
0.9g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 164 °F 152 °F 60 min
3.5 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 4.17 16.7  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 5.02 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
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) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Brew day notes (12/14/20):

Made Yeast stater at 9am (1 qt distilled water, 0.5 tsp nutrient, 100g DME)

After sparge water volume: just under 6.5 gallons

After 60 minute boil, transferred immediately to fermentor. Put lid on with sanitized aluminum foil to cover hole. Moved fermentor to basement stairwell to chill naturally overnight. Pre-chill volume in fermentor of 5.5 gallons

OG of 1.053
Yeast pitched after 24 hours at 68f

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  • Last Updated: 2023-12-19 03:10 UTC