DARK AMERICAN WHEAT - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

DARK AMERICAN WHEAT

187 calories 17.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Mixed-Style 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: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 98%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday October 26th 2022
1.057
1.012
5.8%
23.7
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - Pale Ale5.25 lb Pale Ale 37 3.5 41.3%
3.75 lb American - Wheat3.75 lb Wheat 38 1.8 29.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.9%
1 lb Munich1 lb Munich 37 6 7.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.9%
0.70 lb German - Chocolate Rye0.7 lb Chocolate Rye 31 240 5.5%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz hop pack1.25 oz hop pack Hops Pellet 5 Boil 90 min 20.94 47.2%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 3.5 Boil 10 min 2.78 26.4%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 3.5 Boil 0 min 26.4%
2.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc tablet Water Agt Mash 15 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
FILTERED THROUGH A GE UNDER THE COUNTER FILTRATION SYSTEM.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.17 gal protein rest Temperature 128 °F 122 °F 30 min
1.59 gal starch conversion Temperature 212 °F 150 °F 60 min
Starting Mash Thickness: 1.03 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.03 qt/lb 3.27 13.1  
Mash volume with grains 4.29 17.1  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 7.17 g | 28.7 qt) 6.57 26.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.6 g | 34.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

GRIND MALT AND ADD 4.17 GALLONS OF 128 DEGREE WATER AND 5 STAR PH STABILIZER FOR A 30 MINUTE PROTEIN REST AT 122 DEGREES. ADD 1.59 GALLONS OF BOILING WATER AND HEAT FOR A 60 MINUTE STARCH CONVERSION REST AT 150 DEGREES. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE TO COLLECT 8 GALLONS OF WORT. BRING TO A BOIL FOR 90 MINUTES FOLLOWING HOP AND ADDITIONAL INGREDIENT SCHEDULE. COOL TO 68 DEGREES, OXYGENATE AND PITCH YEAST. FERMENT FOR 1 WEEK THEN RACK TO CARBOY AND CONDITION FOR TWO MORE WEEKS. RACK TO 5 GALLON KEG AND PRIME WITH 68 GRAMS OF SUGAR AND PRIME AND BOTTLE THE REMAINING GALLON.

Last Updated and Sharing
 
221
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-26 23:17 UTC