The Backs Pale Wheat Ale - Beer Recipe - Brewer's Friend

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The Backs Pale Wheat Ale

245 calories 23.1 g 500 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.75 liters
Post Boil Size: 23.01 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 245 calories (Per 500ml)
Carbs: 23.1 g (Per 500ml)
Created: Wednesday December 30th 2020
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Andy142 American Wheat

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OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 29

1.053
1.011
5.6%
31.1
5.0
n/a
21.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg United Kingdom - Maris Otter Pale2.75 kg Maris Otter Pale £ 2.30 / kg
£ 6.33 		38 3.75 54.2%
1.25 kg United Kingdom - Wheat1.25 kg Wheat £ 0.00 / g
£ 3.75 		37 2 24.6%
600 g Unmalted Wheat600 g Unmalted Wheat £ 0.01 / g
£ 6.99 		36 2 11.8%
275 g New Zealand - Malted Rye275 g Malted Rye £ 0.01 / g
£ 2.92 		40.2 3 5.4%
200 g Rice Hulls200 g Rice Hulls £ 0.00 / g
£ 0.52 		0 0 3.9%
5,075 g / £ 20.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 13.3 Boil 75 min 26.17 50%
5 g Charles Faram - Styrian Cardinal5 g Styrian Cardinal Hops Pellet 8.8 Boil 15 min 2.74 16.7%
10 g Charles Faram - Styrian Cardinal10 g Styrian Cardinal Hops Pellet 8.8 Boil 5 min 2.2 33.3%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 ml Pimm's Cup Flavor Primary 17 days
0.30 g Epsom Salt £ 0.02 / g
£ 0.01 		Water Agt Mash 0 min.
0.30 g Epsom Salt £ 0.02 / g
£ 0.01 		Water Agt Sparge 0 min.
0.30 g Magnesium Chloride £ 0.06 / g
£ 0.02 		Water Agt Mash 0 min.
0.30 g Magnesium Chloride £ 0.06 / g
£ 0.02 		Water Agt Sparge 0 min.
6 g Citric acid £ 0.02 / g
£ 0.15 		Water Agt Mash 0 min.
7.10 g Citric acid £ 0.02 / g
£ 0.18 		Water Agt Mash 0 min.
1 tsp Irish Moss £ 0.07 / g
£ 0.32 		Fining Boil 15 min.
£ 0.69
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 8 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.72 L raise water above strike temp, add grain Strike 68 °C 68 °C 5 min
mash at 67 for 60 min, recirculate during Steeping 67 °C 67 °C 60 min
mash out to 75c, recirculating during Temperature 75 °C 75 °C 5 min
16.1 L lift grain, run 3 l of wort through, then sparge 1.5 at a time. Fly Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.7
Mash volume with grains 17.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.5 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26.8
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 32.7  
Equipment Profile Used: System Default
"The Backs Pale Wheat Ale" American Wheat Beer recipe by harry stiffs. All Grain, ABV 5.58%, IBU 31.11, SRM 5.04, Fermentables: ( Maris Otter Pale, Wheat, Unmalted Wheat, Malted Rye, Rice Hulls) Hops: (Simcoe, Styrian Cardinal) Other: (Pimm's Cup, Epsom Salt, Magnesium Chloride, Citric acid, Irish Moss)
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  • Last Updated: 2021-04-26 10:35 UTC