St. Christopher's Mélange du Blé - Beer Recipe - Brewer's Friend

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St. Christopher's Mélange du Blé

149 calories 15.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 5.83 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Acadiana BeerNutz
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Saturday July 24th 2021
1.045
1.012
4.5%
25.9
3.6
5.3
6.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Wheat Malt, White8 lb Wheat Malt, White 39.1 2.5 100%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops $ 2.33 / oz
$ 2.33 		Pellet 8.2 Dry Hop (High Krausen) 1 days 2.23 12.5%
2 oz Yakima Valley Hops - Medusa2 oz Medusa Hops Pellet 8.6 Dry Hop (High Krausen) 1 days 4.68 25%
2 oz Mosaic2 oz Mosaic Hops $ 2.06 / oz
$ 4.12 		Pellet 13.3 Dry Hop (High Krausen) 1 days 7.24 25%
3 oz Yakima Valley Hops - Sabro3 oz Sabro Hops Pellet 14.3 Dry Hop (High Krausen) 1 days 11.68 37.5%
8 oz / $ 6.45
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
6.21 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hornindal Kveik Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Recirc & stir every 10 min. Strike 162 °F 158 °F 60 min
Recirc while raising to mash-out Temperature 158 °F 168 °F 20 min
Rinse raised bag for mash-out Vorlauf 168 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.25 g | 33 qt) 8.7 34.8  
Mash volume with grains (equipment estimates 8.89 g | 35.6 qt) 9.34 37.4  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.45 29.8  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.83 23.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.83 g | 23.3 qt) 5.5 22  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

This will be a simple single malt mash to re-use dry-hop bags that I saved from the Cayman Cocktail and the Fast & Furious IPAs. They used different yeasts too. I've entered all of the hops and guessed at 2% utilization based on what we experienced last time. I could do them separate, but think this is easier with less equipment to clean. It's a maintenance brew after all. No extra yeast was pitched or needed. The residual Krausen left on the hop bags was sufficient. Next time I need to brew this sooner after previous brews as I think both hops and yeast were a bit muted. The end result is a slightly 'smooth lemonade' effect which is crushable by itself (especially at <3% ABV) but also tastes excellent with a shot of Maker's Mark in it.

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  • Last Updated: 2021-09-20 13:02 UTC