MARY V1 (POG) - Beer Recipe - Brewer's Friend

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MARY V1 (POG)

105 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.53 gallons
Post Boil Size: 6.52 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 99%
Calories: 105 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Tuesday February 6th 2024
1.032
1.008
3.1%
14.0
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 45.6%
4 lb Great Western - Pure Idaho Pilsen4 lb Pure Idaho Pilsen 37.7 1.5 45.6%
4.50 oz American - Carapils (Dextrine Malt)4.5 oz Carapils (Dextrine Malt) 33 1.8 3.2%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.7%
8.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Lupulin Pellet 10 Boil at 212 °F 60 min 10.48 29.4%
0.60 oz Amarillo0.6 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 3.51 70.6%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
3.50 g Epsom Salt Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.50 g Yeast Nutrient Other Boil 15 min.
1.70 lb Passion Fruit Flavor Secondary 3 days
1.70 lb Orange Flavor Secondary 3 days
1.70 lb Guava Flavor Secondary 3 days
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.67 psi       Temp: 38 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 19 12 102 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Strike 160 °F 152 °F 40 min
2.8 gal Batch Sparge 152 °F 170 °F 20 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.39 17.6  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.49 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.53 30.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.52 26.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Ferment at 66°F (19°C) for 3 days, then raise to 75°F (24°C). When the beer is about 80 percent to terminal (at about 1.014), add the fruit and lower the temperature to 70°F (21°C). After 1 day, raise it back to 75°F (24°C) and continue to ferment until complete and gravity has stabilized. Then crash, rack off the fruit, package, and carbonate.

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  • Last Updated: 2024-07-28 10:49 UTC