102/103 El Dorado Wheat - Beer Recipe - Brewer's Friend

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102/103 El Dorado Wheat

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Nick's Homebrew
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Sunday April 9th 2023
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OG: 1.057 FG: 1.015 ABV: 5.5% IBU: 19

1.050
1.008
5.5%
20.9
4.7
5.3
8.78
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 50%
4 lb Canada Malting - WHITE WHEAT MALT4 lb WHITE WHEAT MALT $ 1.45 / lb
$ 5.80 		38.1 3.5 33.3%
2 lb Flaked Wheat2 lb Flaked Wheat $ 1.49 / lb
$ 2.98 		34 2 16.7%
12 lbs / $ 8.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - CTZ0.25 oz CTZ Hops Pellet 13.1 Boil 60 min 12.75 4.2%
0.25 oz Artisan - Hull Melon0.25 oz Hull Melon Hops Pellet 7.2 Boil 30 min 5.38 4.2%
0.50 oz Artisan - Hull Melon0.5 oz Hull Melon Hops Pellet 7.2 Boil 5 min 2.79 8.3%
1 oz Artisan - Hull Melon1 oz Hull Melon Hops Pellet 7.2 Whirlpool at 165 °F 20 min 16.7%
4 oz Yakima Valley Hops - El Dorado (14.1 AA)4 oz Yakima Valley Hops - El Dorado (14.1 AA) Hops Pellet 14.1 Dry Hop (High Krausen) 2 days 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash 0 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
0.50 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Fermentis - Safale-WB06
Amount:
0.50 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 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
7.8 gal Dough In Batch Sparge 110 °F 110 °F 7 min
Mash Batch Sparge 156 °F 156 °F 60 min
Mash Out Batch Sparge 175 °F 175 °F 8 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.33 g | 33.3 qt) 9.55 38.2  
Mash volume with grains (equipment estimates 9.29 g | 37.1 qt) 10.51 42  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.8 31.2  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.71 g | 22.9 qt) 5.5 22  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

Collect and treat 8 Gal water
Mash In at 110°F for 7 min
Mash at 156°F for 40 min
Mash out at 175°F for 8 minutes
Boil for 60 min with schedule additions as indicated.
Whirlpool at 165°F
Chill to 65°F and transfer to 2 identical kegs.
Pitch equal amounts of yeast when wort reaches pitching temp
Ferment at 65°F and 5 PSI (red PRV)
At 5 SG points from FG, dry hop (in hop sac); old hops in one keg, new hops in other; raise temp to 69°F until fermentation is complete.
Close transfer, finish carbonation, serve.

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  • Last Updated: 2024-07-02 16:56 UTC