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Puck

197 calories 18.2 g 12 L
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 26.75 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (ending kettle)
Calories: 197 calories (Per 12L)
Carbs: 18.2 g (Per 12L)
Created: Thursday April 1st 2021
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Andy142 American Wheat

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

1.060
1.012
6.3%
31.5
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,730 g Crisp Malting - Extra Pale Ale Malt2730 g Extra Pale Ale Malt 38 1.7 49.9%
2,280 g Crisp Malting - Pale Wheat Malt2280 g Pale Wheat Malt 38.7 2 41.7%
228 g Crisp Malting - Munich Malt228 g Munich Malt 37 10 4.2%
228 g Weyermann - Carapils228 g Carapils 34.5 2.1 4.2%
5,466 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Perle (8.2 AA)28 g Perle (8.2 AA) Hops Pellet 5.6 Boil at 100 °C 60 min 20.84 25%
28 g Hallertau Hersbrucker (4 AA)28 g Hallertau Hersbrucker (4 AA) Hops Pellet 2.5 Boil at 100 °C 30 min 7.15 25%
56 g Saaz56 g Saaz Hops Pellet 3.5 Whirlpool at 95 °C 0 min 3.53 50%
112 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.12 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.08 g/l Gypsum Water Agt Mash 0 min.
2.21 ml Lactic acid Water Agt Mash 0 min.
0.12 g/l Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
0.08 g/l Gypsum Water Agt Sparge 1 hr.
2.84 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
The Yeast Bay - Midwestern Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 147 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.65 L Strike 72.5 °C 65 °C 60 min
8.3 L Infusion 100 °C 75 °C 10 min
12.05 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 12.3
Mash volume with grains 15.9
Grain absorption losses -5.5
Remaining sparge water volume 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20.8 L) 20
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 19.7
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Mash at 153 °F (67 °C) for 60 minutes. Ferment at 68 °F (20 °C) with for 7-14 days primary. Transfer to secondary for 7-14 days to clarify. Use a yeast starter made from a bottle of Bell's Oberon if available instead of WLP001.

Build up a starter of yeast from oberon dregs instead of California if available. Use only 1 oz coriander then.

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  • Last Updated: 2021-06-29 11:57 UTC