Wit #4 w enzymes 4/20/24 - Beer Recipe - Brewer's Friend

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Wit #4 w enzymes 4/20/24

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Sunday April 21st 2024
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 lb Weyermann - Barke Pilsner Malt7.8 lb Barke Pilsner Malt 37.03 1.75 55.5%
4.75 lb Flaked Wheat4.75 lb Flaked Wheat 34 2 33.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.7%
14.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Barth-Haas - Polaris0.25 oz Polaris Hops Lupulin Pellet 20.5 Boil 70 min 16.97 20%
0.50 oz 47 Hops - Saaz0.5 oz Saaz Hops Lupulin Pellet 2.8 Boil 10 min 1.63 40%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 3.3 Boil 10 min 1.92 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chamomile Water Agt Mash 10 min.
1 oz Sweet Orange Peel Flavor Mash 10 min.
0.25 oz coriander powder Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oak Lodge Water Supply
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 Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.67 18.7  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

the flaked isn't exact as I had a measure error at Steinbarts and had the 2 combined for 5.8 lbs (likely is roughly the proper proportion) then added .5 of flaked wheat to that

used mash enzyme but forgot to add till about 30 min into. Seems like it didn't work this time. Also, did the fermentaton enzyme as well so likley will ferment down lower than prediction.

Brewed at 7:30 at night because of error with other wit whereby I thought I hadn't fermented and it had so I had a whiteout starter ready and since the previous might be infected due to long wort sit time and exposure + had just purchased grain I went with this.

yeast took off after less than an hour, about 4 hrs in it foamed to top. Was able to pitch a few hours later.

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  • Last Updated: 2024-04-21 19:32 UTC