Skaði Sour Wheat - Beer Recipe - Brewer's Friend

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Skaði Sour Wheat

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 45 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cawood Brewery
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday November 16th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Crisp Malting - Hana Malt2000 g Hana Malt 31 1.3 38.1%
1,300 g Torrified Wheat1300 g Torrified Wheat 36 2 24.8%
1,000 g United Kingdom - Wheat1000 g Wheat 37 2 19%
500 g Crisp Malting - Flaked Torrified Oats500 g Flaked Torrified Oats 33 3.2 9.5%
250 g Crisp Malting - Vienna Malt250 g Vienna Malt 36.8 3.3 4.8%
200 g Crisp Malting - Cara Gold malt200 g Cara Gold malt 34 14 3.8%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo (8.6 AA)30 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 5 min 6.57 17.1%
20 g Charles Faram - Sladek (6 AA)20 g Charles Faram - Sladek (6 AA) Hops Pellet 6 Boil 5 min 3.06 11.4%
50 g Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil 5 min 16.18 28.6%
25 g Amarillo (8.6 AA)25 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop at 19 °C 4 days 14.3%
50 g Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop at 19 °C 4 days 28.6%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Juniper Berries Herb Mash 1 hr.
25 g Bitter Orange Peel Herb Boil 5 min.
2 g Coriander Seeds Herb Boil 5 min.
1 each Lemon Rind and Juice Water Agt Boil 5 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 60 min
10 L Sparge -- 77 °C 60 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 20
Mash volume with grains 23.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 13 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 33.2  
Equipment Profile Used: System Default
 
Notes
  • 250g Oat Husks.

    Treat water.

    After mash & sparge collect wort. Boil for 5 minutes.

    Cool to 25c and pitch Lacto. 36hrs.

    Aim for 3.5ph

    Boil as normal once desired sourness reached.

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  • Last Updated: 2022-01-13 19:25 UTC