The Big Beet Down - Beer Recipe - Brewer's Friend

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The Big Beet Down

255 calories 23.9 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 36 gallons (fermentor volume)
Pre Boil Size: 39 gallons
Post Boil Size: 36 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Eon Verrall
Hop Utilization: 98%
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Monday February 19th 2024
1.077
1.016
8.0%
15.8
9.7
n/a
121.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb New York Craft Malts - Seneca Soft White Wheat40 lb Seneca Soft White Wheat $ 1.29 / lb
$ 51.60 		39 3.14 46.5%
30 lb New York Craft Malts - Excelsior Pilsner30 lb Excelsior Pilsner $ 1.00 / lb
$ 30.00 		37.9 1.89 34.9%
10 lb Briess - American Honey Malt10 lb American Honey Malt $ 1.50 / lb
$ 15.00 		37.7 25 11.6%
6 lb US - Beets6 lb Beets $ 3.49 / lb
$ 20.94 		23 20 7%
86 lbs / $ 117.54
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz NY Excelsior2 oz NY Excelsior Hops $ 14.92 / lb
$ 1.87 		Pellet 12 Boil 30 min 7.92 33.3%
2 oz NY Excelsior2 oz NY Excelsior Hops $ 14.92 / lb
$ 1.87 		Pellet 12 Boil at 175 °F 15 min 5.11 33.3%
2 oz Columbus2 oz Columbus Hops Pellet 13.4 Whirlpool 15 min 2.79 33.3%
6 oz / $ 3.73
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
25 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
10 g Magnesium Chloride Water Agt Mash 1 hr.
15 g Citric acid Water Agt Mash 1 hr.
3 oz corriander Herb Boil 30 min.
5 each honey Flavor Secondary 3 days
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
6 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 890 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 gal Decoction 161 °F 152 °F 60 min
45 gal Sparge Sparge 168 °F 168 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 37.65 gal (150.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 25.65 gal (102.6 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 38.84 g | 155.3 qt) 40.19 160.7  
Mash volume with grains (equipment estimates 38.84 g | 155.3 qt) 43.39 173.5  
Grain absorption losses (steeping) -5 -20  
Volume increase from sugar/extract (early additions) 3.81 15.3  
Pre boil volume (equipment estimates 37.65 g | 150.6 qt) 39 156  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 36 144  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 36 144  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 40.26 161
Equipment Profile Used: System Default
 
Notes

Add Corriander 30 min into Boil

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  • Last Updated: 2024-03-13 21:21 UTC