HONEY LEMON WHEAT - Beer Recipe - Brewer's Friend

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HONEY LEMON WHEAT

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 98%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday March 31st 2022
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Akorn Wheat Ale

OG: 1.057 FG: 1.019 ABV: 5.1% IBU: 24

1.057
1.014
5.7%
22.0
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Briess - Wheat Malt, White6.25 lb Wheat Malt, White 39.1 2.5 51%
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 36.7%
1.50 lb Honey Malt1.5 lb Honey Malt 37 25 12.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Lemondrop0.75 oz Lemondrop Hops Pellet 6 Boil 90 min 15.02 30%
0.75 oz Lemondrop0.75 oz Lemondrop Hops Pellet 6 Boil 15 min 6.97 30%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 2 hr.
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 28.8 psi       Temp: 40 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
CITY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use a municipal water supply that has been ran through a GE under the counter water filtration unit and the treated with 5 Star ph Stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.05 qt PROTEIN REST Strike 130 °F 122 °F 30 min
9.1875 qt STARCH CONVERSION Temperature 212 °F 152 °F 60 min
Starting Mash Thickness: 1.31 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.31 qt/lb 4.01 16  
Mash volume with grains 4.99 20  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 6.36 g | 25.5 qt) 5.77 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Add crushed malt and 5 Star ph Stabilizer to 16.05 quarts of 128 degree water. Temperature should stabilize at 122 degrees. Hold for a 30 minute protein rest. Add 9.1875 quarts of boiling water and heat if necessary to mash. Temperature should stabilize at 152 degrees. Hold for a 60 minute starch conversion. Add heat and mash out to 168 degrees. Sparge to collect 8 gallons of wort, bring to a boil for 90 minutes and follow hop and whirlfloc schedule. Final volume to fermenter should be 6.25 gallons. Cool to 68 degrees and pitch yeast. After 1 week rack to secondary. After 2 more weeks bottle or keg.

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  • Last Updated: 2022-03-31 17:52 UTC