American Wheat - Beer Recipe - Brewer's Friend

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American Wheat

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
URL: https://byo.com/article/american-wheat-style-profile/
Created: Sunday July 11th 2021
1.047
1.009
5.0%
18.6
3.4
5.8
24.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb US - Pale 2-Row2 lb Pale 2-Row $ 1.90 / lb
$ 3.80 		37 1.8 22.2%
4 lb German - Wheat Malt4 lb Wheat Malt $ 2.57 / lb
$ 10.26 		37 2 44.4%
3 lb German - Pilsner3 lb Pilsner $ 2.50 / lb
$ 7.50 		38 1.6 33.3%
9 lbs / $ 21.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.83 oz Styrian Goldings0.83 oz Styrian Goldings Hops $ 1.56 / oz
$ 1.29 		Pellet 5.5 Boil 60 min 18.59 62.4%
0.25 oz centennial0.25 oz centennial Hops Pellet 8 Boil 0 min 18.8%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 18.8%
1.33 oz / $ 1.29
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz centenn Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
12 Each
Cost:
$ 0.17 / g
$ 2.07
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 2.07 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Colpoys
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.5 18  
Mash volume with grains 5.22 20.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 5 20  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Recipes
American Wheat

(5 gallons/19 L, all-grain)
OG = 1.052 (12.8 °P)
FG = 1.012 (3.0 °P)
IBU = 20 SRM = 4 ABV = 5.3%

Ingredients
5 lb. 5 oz. (2.4 kg) Great Western wheat malt (or similar) (2 °L)
2 lb. 10 oz. (1.2 kg) Great Western American two-row malt (or similar) (2 °L)
2 lb. 10 oz. (1.2 kg) Durst continental Pilsner malt or similar (2 °L)
4.15 AAU Willamette pellet hops (0.83 oz./24 g of 5% alpha acids) (60 min.)
2.25 AAU Centennial pellet hops, (0.25 oz./7 g of 9% alpha acids) (0 min.)
1.25 Willamette pellet hops, (0.25 oz./7 g of 5% alpha acids) (0 min.)
White Labs WLP320 (American Hefeweizen), Wyeast 1010 (American Wheat) or Fermentis Safale US-05 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.040 (10 °P).

The total boil time will be 90 minutes. 30 minutes after the wort starts boiling, add the bittering hops. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the last hop additions just before shutting off the burner. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Use 9 grams of properly rehydrated dry yeast, two liquid yeast packages, or make a starter. Ferment at 65 °F (18 °C). When finished, carbonate the beer to approximately 2.5 volumes.

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  • Last Updated: 2021-07-11 12:09 UTC