What's On Hand (Wheat beer with oats) - Beer Recipe - Brewer's Friend

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What's On Hand (Wheat beer with oats)

154 calories 14 g 16 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 93%
Calories: 154 calories (Per 16oz)
Carbs: 14 g (Per 16oz)
Created: Sunday March 17th 2024
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OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 29

1.047
1.009
5.0%
27.2
6.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Bestmalz - BEST Pilsen1.8 kg BEST Pilsen 37 1.9 43.8%
1.47 kg Canada Malting - WHITE WHEAT MALT1.467 kg WHITE WHEAT MALT 38.1 3.5 35.7%
0.45 kg Rolled Oats0.45 kg Rolled Oats 33 2.2 10.9%
0.25 kg Franco-Belges - Special Aromatic0.25 kg Special Aromatic 37 4 6.1%
0.15 kg United Kingdom - Crystal 60L0.145 kg Crystal 60L 34 60 3.5%
4.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 g Amarillo1.5 g Amarillo Hops Pellet 9 Boil 60 min 1.72 2.3%
3 g Azacca3 g Azacca Hops Pellet 13 Boil 60 min 4.96 4.7%
30 g Amarillo30 g Amarillo Hops Pellet 9 Boil 14 min 16.2 46.5%
30 g Amarillo30 g Amarillo Hops Pellet 9 Boil 3 min 4.27 46.5%
64.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Edmonton April 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.9
Mash volume with grains 15.6
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Kitchen sinker wheat beer. I'm short on wheat malt, and using about 11% quick oats to make up the difference. Includes a little C65 and a munich-type malt for some background complexity.

Brew Day 17Mar2024

  • Mash pH est = 5.48. Act = 5.54. Added 1.6ml extra lactic.
  • Doing a 75 minute mash to ensure oat conversion.
  • OG = 5.75 gal @ 1.048 (82% eff)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-03-18 04:42 UTC