Noel-Wheat wine 6/19/24 - Beer Recipe - Brewer's Friend

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Noel-Wheat wine 6/19/24

310 calories 31.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 52% (brew house)
Source: Sean
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Thursday June 13th 2024
1.093
1.023
9.2%
32.1
10.5
5.4
51.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pale Wheat7 lb Pale Wheat $ 2.29 / lb
$ 16.03 		36 2 33.3%
3.50 lb Weyermann - Barke Munich Malt3.5 lb Barke Munich Malt $ 2.09 / lb
$ 7.32 		37 8 16.7%
3.50 lb Weyermann - Barke Vienna3.5 lb Barke Vienna $ 1.99 / lb
$ 6.97 		36 3.4 16.7%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat $ 1.69 / lb
$ 2.54 		34 2 7.1%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 4.8%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat $ 4.00 / lb
$ 4.00 		44.6 3 4.8%
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat 44.6 3 9.5%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 7.1%
21 lbs / $ 36.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Barth-Haas - Polaris0.55 oz Polaris Hops $ 2.99 / oz
$ 1.64 		Lupulin Pellet 20.5 Boil 75 min 29.67 52.4%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.99 / oz
$ 1.50 		Lupulin Pellet 5.4 Boil 10 min 2.47 47.6%
1.05 oz / $ 3.14
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
$ 11.99 / each
$ 11.99
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 11.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
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 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 2.55 g | 10.2 qt) 0.76 3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.3  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Assuming I didn't have the right amount of grain, was able to pour whole back into water without issue. Thought I double checked weight though.

Used both enzymes, didn't use drill paddle because I thought wheat malt might turn to mush like the flaked wheat did the 1st time I used it, Did stir 2-3 times though and did mash in morning so I was watching each step and took about 2 hrs.

FIX
https://www.homebrewtalk.com/threads/add-dme-to-fermenter.482791/
2 lbs of wheat dme
1.5 lbs sugar =31 gravity pts =1.093
In just enough to dissolve target .25 G as I had that space, can be added during or even toward end of fermentation

A multi-step mash will get you a higher attenuation and clearer wort. It might look something like this:

Dough in and let it rest at between 95 – 113oF for 10 to 15 minutes. This not only helps establish mash pH but ensures the grain is well wetted and helps with enzyme distribution throughout the grain bed.
Resting a couple of degrees above 130oF will allow proteinase enzymes to cut longer chain proteins into medium-chain proteins which can help with clarity without affecting head formation extensively. Rest here for about 15 minutes.
Then jump it up to between 146 and 149oF. This is your main starch conversion rest, letting beta-amylase work. This lower saccharification temperature allows for a more fermentable wort. Let it work for 40 to 50 minutes.
Then jump it up briefly to between 158oF and 160oF. Give the alpha-amylase a small prime working window of 10 to 15 minutes.
If this is a new process to you or this is the first time you are brewing a particular recipe be sure to check conversion with the iodine test before mashing out.
Finally, raise the mash to a mash-out temperature of 168oF and hold for 5 to 10 minutes. If you have the capability you can recirculate the wort during the mashout.

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  • Last Updated: 2024-07-18 22:19 UTC