Wheat Wine - barrel aged - 22D (BJCP 2021) - Beer Recipe - Brewer's Friend

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Wheat Wine - barrel aged - 22D (BJCP 2021)

362 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO magazine may-june 2015 pg 61
Calories: 362 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Friday February 16th 2024
1.109
1.020
11.7%
48.6
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.51 lb Malteurop - 2 Row8.51 lb 2 Row 34.3 2.15 38.6%
8.51 lb German - Wheat Malt8.51 lb Wheat Malt 37 2 38.6%
5 lb Liquid Malt Extract - Amber5 lb Liquid Malt Extract - Amber 35 10 22.7%
22.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.8 Boil 60 min 48.62 60%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.10 oz whiskey soaked wood chip Other Secondary 0 min.
9.50 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
25.95 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 669 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.2 gal 24 L of mash, enough sparge for 25L preboil volume Strike 154 °F 153 °F 60 min
Starting Mash Thickness: 1.14 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.14 qt/lb 4.85 19.4  
Mash volume with grains 6.21 24.8  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
"Wheat Wine - barrel aged - 22D (BJCP 2021)" Wood-Aged Beer recipe by BYO magazine may-june 2015 pg 61. All Grain, ABV 11.67%, IBU 48.62, SRM 9.78, Fermentables: (2 Row, Wheat Malt, Liquid Malt Extract - Amber) Hops: (Magnum, Columbus) Other: (Irish Moss, whiskey soaked wood chip, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid)
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  • Last Updated: 2024-03-26 03:57 UTC