Sakura Wheat (20L) - Beer Recipe - Brewer's Friend

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Sakura Wheat (20L)

152 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday March 3rd 2021
1.050
1.009
5.4%
21.1
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 44.4%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 44.4%
0.50 kg American - Caramel / Crystal 15L0.5 kg Caramel / Crystal 15L 35 15 11.1%
4.50 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 18.23 33.3%
20 g Yakima Valley Hops - CZ Saaz20 g CZ Saaz Hops Pellet 3.2 Boil 10 min 2.82 66.7%
30 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
78.57 ml Sakura Essence Flavor Kegging 4 days
4.71 tbsp Vanilla Extract Flavor Kegging 4 days
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
3 ml Lactic Acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106.8 17 46.3 73.1 83.8 77.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 68 °C 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 30.4
Mash volume with grains (equipment estimates 36.2 L) 33.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Volume into fermentor 22
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

3/6/2020: OG: 13b (1.050) @ 18c
3/14: 6.2b => 1.007 6.18%, still very active layer of yeast on top
3/18: 6.2b, still a layer of yeast on top i think, but it is done. maybe it is leftover proteins from the wheat?

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  • Last Updated: 2021-03-18 00:15 UTC