Tail Feather - Beer Recipe - Brewer's Friend

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Tail Feather

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cameron Carnes
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday August 21st 2021
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OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

1.043
1.010
4.4%
14.8
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb Weyermann - Pale Wheat5.2 lb Pale Wheat 36 2 66.7%
2.60 lb Weyermann - Pale Ale2.6 lb Pale Ale 39 2.3 33.3%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Chief Hops - German Hallertau0.4 oz German Hallertau Hops Pellet 4.2 Boil 120 min 8.24 44.4%
0.20 oz Yakima Chief Hops - German Hallertau0.2 oz German Hallertau Hops Pellet 4.2 Boil 60 min 3.78 22.2%
0.30 oz Yakima Chief Hops - German Hallertau0.3 oz German Hallertau Hops Pellet 4.2 Boil 15 min 2.81 33.3%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 203 B cells required
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 203 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-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.75 gal Mash in at 104 and raise to 122 in 10 mins. Rest for 25 minutes Strike 104 °F 122 °F 35 min
Collect 1.1 gallons thick. Raise to 160 in 15 min. Rest for 15 min. Raise to boil in 15 min. Hold for 20 min. Decoction 122 °F 160 °F 65 min
Mix 1st Decoction with original over 10 minutes. Rest for 20 mins. Decoction 122 °F 147 °F 30 min
Raise to 170 and rest for 5 mins. Steeping 147 °F 170 °F 10 min
5.25 gal Pour boiling water over mash for 30 min Batch Sparge 220 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.93 11.7  
Mash volume with grains 3.55 14.2  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 6.33 g | 25.3 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 7.25 29  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes



Ferment at 65F for 48-72 hrs.

Rack beer and add Speise with 1 3/5 quarts and Bavarian lager yeast. Condition at 68F for 5 days.

Store at 45 for 3-4 weeks

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  • Last Updated: 2021-09-26 00:32 UTC