Banana For Scale - Beer Recipe - Brewer's Friend

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Banana For Scale

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: The Lovely Beer Company
Hop Utilization: 99%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday January 18th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 54.5%
1 lb Patagonia - Patagonia Vienna1 lb Patagonia Vienna 37 2.9 9.1%
3 lb Canada Malting - CMC 2-ROW MALT3 lb CMC 2-ROW MALT 36 1.75 27.3%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.13 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
2 g Sea salt Spice Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 32.74 psi       Temp: 45 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Toronto - East End
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 32 60 75 85
add lactic acid after ferulic acid rest.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Ferulic Acid Rest Sparge 111 °F 111 °F 15 min
Temperature 111 °F 154 °F 50 min
Temperature 154 °F 170 °F 10 min
2.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.85 15.4  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes
  • We're using a Ferulic Acid rest at 111°F for give or take 15mins. It'll give some clove characteristic to balance the banana we'll get later on. This rest works better at a higher pH, so we'll add the lactic acid when we get to sac rest temps.

  • We've added Red Wheat in to bring in some colour while maintaining a high % wheat in the mash bill. About 10% Vienna also lends some colour and a little something we will lose by not utilizing a decoction mash.

  • Begin fermentation cold (15C/59F) for 18hrs to stress yeast, then up to 19C/66F for the rest of primary)

    Equipment description:

  • Robobrew/BrewZilla 35L
  • SS Brewbucket 7G
  • 20L Sanke keg for dispensing
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  • Public: Yup, Shared
  • Last Updated: 2021-01-31 15:25 UTC