Kitchen Sink Strong Wheat Stout VP2 - Beer Recipe - Brewer's Friend

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Kitchen Sink Strong Wheat Stout VP2

198 calories 16.2 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Saturday August 5th 2023
1.065
1.010
7.1%
43.9
32.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Floor-Malted Bohemian Wheat3 kg Floor-Malted Bohemian Wheat 38 2 46.9%
1.80 kg Weyermann - Dark Wheat Malt1.8 kg Dark Wheat Malt 37 7 28.1%
0.60 kg German - Pale Ale0.6 kg Pale Ale 39 2.3 9.4%
0.40 kg Bestmalz - BEST Chit Malt0.4 kg BEST Chit Malt 23 1.4 6.3%
0.30 kg Crisp Malting - Roasted Barley0.3 kg Roasted Barley 31.28 520 4.7%
0.30 kg Simpsons - Crystal Medium0.3 kg Crystal Medium 33 65.01 4.7%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 19.28 19%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Mash at 65 °C 180 min 0.11 38.1%
45 g Fuggles45 g Fuggles Hops Pellet 4.4 Boil 60 min 24.47 42.9%
105 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Fermentis - SafBrew BR-8
Amount:
0.10 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Medium
Optimum Temp:
25 - 29 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bremen Stadt
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
18 L 65 °C 65 °C 120 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.5 L) 25.5
Mash volume with grains (equipment estimates 35.5 L) 29.5
Grain absorption losses -6.4
Hops absorption losses (mash) -0.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Volume into fermentor 18
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Yeastcake from previous brew.

Chit malt added after 30 minutes to boost beta amylase.

Roasted Barley added 15-30 minutes before lautering.

3g vitamin c added to the water.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-08-18 21:37 UTC