Meglomaniac - Hopped Ginger Wheat Beer - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Meglomaniac - Hopped Ginger Wheat Beer

269 calories 16.3 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.28 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 96%
Calories: 269 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday January 10th 2023
1.083
1.005
10.2%
41.4
4.3
n/a
14.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Cane Sugar3.75 lb Cane Sugar $ 2.00 / lb
$ 7.50 		46 0 68.2%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 13.6%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat - (late boil kettle addition) $ 7.00 / lb
$ 7.00 		42 3 18.2%
5.50 lbs / $ 14.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil at 212 °F 60 min 31.53 33.3%
30 g Citra30 g Citra Hops Pellet 11 Hop Stand at 180 °F 15 min 9.88 66.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Large Lemons Flavor Boil 1 hr.
12 oz Ginger Spice Boil 1 hr.
6 each Cinnamon stick Spice Boil 1 hr.
0.25 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 66 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.11 g | 16.4 qt) 2.95 11.8  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 4.44 g | 17.8 qt) 3.28 13.1  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 3 12  
Total: 2.99 11.9
Equipment Profile Used: System Default
 
Notes

I would bulk ferment for about a month before touching it. Ginger and lemon juice slows the fermentation process down incredibly.

An alternative method is to bottle before it's finished at 1.011 and then pasteurize.

Last Updated and Sharing
 
333
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-11 03:40 UTC