Wheatwine - Beer Recipe - Brewer's Friend

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Wheatwine

301 calories 30.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Wheatwine
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.27 liters
Post Boil Size: 10.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 301 calories (Per 330ml)
Carbs: 30.6 g (Per 330ml)
Created: Monday August 28th 2023
1.097
1.024
9.7%
45.5
11.4
5.5
0.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.39 kg American - White Wheat2.38771 kg White Wheat 40 2.8 56%
0.92 kg 1886 Malt House - NY 2-Row Pale Malt0.918343 kg NY 2-Row Pale Malt 35.64 1.8 19.1%
0.39 kg DE - Barke Vienna0.388638 kg Barke Vienna 37 3.37 10.2%
0.21 kg Honey Malt0.208199 kg Honey Malt 37 25 4.5%
0.15 kg Corn Sugar - Dextrose0.14769 kg Corn Sugar - Dextrose 42 0.5 4.4%
0.18 kg Briess - Caramel Malt - 40L0.182707 kg Caramel Malt - 40L 35.4 40 3.8%
0.10 kg Briess - Caramel Malt - 60L0.0961616 kg Caramel Malt - 60L 35.4 60 2%
4.33 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 29.97 22.2%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 15.49 27.8%
27 g Motueka27 g Motueka Hops Pellet 7 Boil 0 min 50%
54 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.10 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 15 min.
0.11 €
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
12.10 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81 10 18 109 110 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.7 L Infusion 58 °C 56 °C 15 min
Temperature 56 °C 64 °C 45 min
Temperature 64 °C 68 °C 45 min
Temperature 68 °C 75 °C 15 min
6 L Sparge 75 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.6 L) 19.6
Mash volume with grains (equipment estimates 26.2 L) 22.1
Grain absorption losses -3.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 19.3 L) 15.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10.5
Top off amount 1.5
Volume into fermentor 12
Total: 19.6  
Equipment Profile Used: System Default
 
Notes

Chill to 18C, oxygenate and pitch yeast. Ferment at 19C for 7 days. Rasie temperature to 21C and hold for 7 days.

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  • Last Updated: 2023-08-28 15:08 UTC