American Wit 1 - Beer Recipe - Brewer's Friend

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American Wit 1

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Walter Hansen
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday July 8th 2021
1.056
1.015
5.4%
12.1
7.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 40.8%
3 lb Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 36.3 1.9 24.5%
2 lb Mecca Grade - Shaniko (White Winter Wheat)2 lb Shaniko (White Winter Wheat) 39 3.1 16.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 8.2%
0.75 lb Weyermann - CaraWheat0.75 lb CaraWheat 31 45 6.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Yakima Valley Hops - East Kent Golding0.35 oz East Kent Golding Hops Pellet 6.2 Boil 60 min 7.67 20%
0.50 oz BSG - Motueka (7 AA)0.5 oz BSG - Motueka (7 AA) Hops Pellet 7 Boil 5 min 2.47 28.6%
0.20 oz Yakima Chief Hops - Summer0.2 oz Summer Hops Pellet 4.8 Boil 2 min 0.29 11.4%
0.50 oz Waimea0.5 oz Waimea Hops Pellet 17.5 Boil 1 min 1.33 28.6%
0.20 oz nobility0.2 oz nobility Hops Pellet 5 Boil 2 min 0.3 11.4%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Seed Spice Boil 7 min.
0.25 oz Bitter Orange Peel Spice Mash 2 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 5 10 40 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- -- 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes
  1. Heat 6.75 gal to 120F
    • 2g calcium chloride
    • 3g gypsum
    • 1g lactic acid
  2. add torrified wheat @ 120F (hold 15min)
  3. add rest of grain @ 120F (hold 15min)
    • add water to reach 9 total gallons
  4. raise to 154F (hold for 60min)
    • orange peels (remove after 60min)
  5. Raise to 166F and lauter for 10min
  6. pull wort and sparge with 1.5 gal @168F
  7. Collect 6.75 gallons of wort for boil
  8. 60 min boil
    • follow hop schedule
    • 2.5 tsp yeast nutrient @ 10 min
  9. Chill to 70F
  10. Pitch bavarian wheat 3638
  11. pitch BRY-97 20hrs later
  12. Ferment @ 68F for 9 days
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  • Last Updated: 2021-09-24 19:34 UTC