Pawpaws 4 Paws - Beer Recipe - Brewer's Friend

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Pawpaws 4 Paws

192 calories 20.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday April 17th 2023
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Summer Red Wheat

by Frank Hearl

OG: 1.047 FG: 1.013 ABV: 4.5% IBU: 17

1.058
1.015
5.6%
18.4
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Weyermann - Munich Type I1.25 lb Munich Type I 38 6 15.6%
1 lb Briess - Brewers Torrified Wheat1 lb Brewers Torrified Wheat 35 1.5 12.5%
0.75 lb Weyermann - Carahell0.75 lb Carahell 34 10 9.4%
0.50 lb Weyermann - Barke Pilsner Malt0.5 lb Barke Pilsner Malt 37.03 1.75 6.3%
4.50 lb Briess - DME Bavarian Wheat4.5 lb DME Bavarian Wheat - (late boil kettle addition) 44.6 3 56.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 9.98 57.1%
0.75 oz Huell Melon0.75 oz Huell Melon Hops Pellet 6.2 Boil 10 min 8.42 42.9%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb Pawpaw Flavor Boil 15 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 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
3 gal Ferulic Acid Rest Steeping 117 °F 113 °F 10 min
Protein Rest Temperature -- 122 °F 20 min
Temperature -- 153 °F 40 min
Mashout Temperature -- 168 °F --
0.5 gal Rinse Sparge -- 170 °F --
1 gal Top Off -- 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.41 g | 29.7 qt) 4.94 19.8  
Mash volume with grains (equipment estimates 7.41 g | 29.7 qt) 5.22 20.9  
Grain absorption losses (steeping) -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

Make yeast starter 2 days prior using 1000mL water and 4oz Bavarian Wheat DME and 1/2 tsp yeast nutrient boiled for 12 mins. Chill and pitch yeast, aerate using stir plate.

Use step mash to bring temp to 113F (10 mins), 122F (20 mins), 153F (40mins) and then mashout at 168F. Rinse with 2 qts 170F water; top off with 1 gal boiling water and bring to boil.

90 min boil

Add 1.5 lbs DME after 30 mins
Add 1.5 lbs DME after 60 mins
Add 1.5 lbs DME after 75 mins

Add hops/extras per schedule

  • Addition of 2.5lbs pawpaws may bring liquid level to brim of boil kettle

    Chill using wort chiller to 70F, siphon to 5 gal carboy and pitch yeast. Check gravity, and top off as needed to get to target OG

    Ferment at 68F with blow-off tube, switch to airlock after ~3 days.
    Increase temp to 70F for 3 days, then to 72F for until complete.

    Auto-siphon in sanitized keg, bring to brewery, chill, and then carbonate to 3.5 vols CO2. Bottle using beer gun.
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  • Last Updated: 2023-05-14 16:57 UTC