Homebrew Forel - Beer Recipe - Brewer's Friend

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Homebrew Forel

154 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 154 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Saturday May 6th 2023
12.6 °P
2.5 °P
5.4%
28.8
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 60%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 40%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 19.32 16.7%
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 99 °C 10 min 4.36 41.7%
25 g Centennial25 g Centennial Hops Pellet 10 Whirlpool at 99 °C 10 min 5.13 41.7%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Sweet Orange Peel Spice Boil 10 min.
13 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Gentbrugge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 15.3 L) 20
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 19.8
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

Use lactic acid to keep your mash at 5.3 and boil at 5.2. Ferment around 20 deg if possible. A warmer fermentation will lead to stronger fruit esters from the yeast.

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  • Last Updated: 2023-05-06 10:21 UTC