Yuma Moon - Beer Recipe - Brewer's Friend

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Yuma Moon

161 calories 16.6 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Bob Keefer
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday September 2nd 2024
1.049
1.012
4.9%
9.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat 42 3 55.2%
0.50 lb Candi Syrup - Belgian Candi Syrup - Blanc0.5 lb Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 6.9%
4.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 6.9%
0.50 lb Gladfield - Rolled Oats (blm)0.5 lb Rolled Oats (blm) 32.2 2.79 6.9%
0.50 lb Gladfield - Rolled Wheat (blm)0.5 lb Rolled Wheat (blm) 35.4 1.62 6.9%
1.25 lb Dingemans - Munich MD1.25 lb Munich MD 36.5 6.3 17.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.1 Boil 60 min 5.87 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.2 Boil 60 min 3.07 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.2 Boil 5 min 0.61 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Crushed Coriander Spice Boil 2 min.
2 oz Orange Marmalade Flavor Boil 2 min.
0.25 oz orange peel Spice Boil 2 min.
1 each Whirlfloc Water Agt Mash 10 min.
1 tsp Yeast Nutrient Other Mash 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
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: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.82 g | 27.3 qt) 3.03 12.1  
Mash volume with grains (equipment estimates 6.82 g | 27.3 qt) 3.25 13  
Grain absorption losses (steeping) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.79 g | 27.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 3.03 12.1
Equipment Profile Used: System Default
 
Notes

Steep grain in 2 gallons of 155 degree water for 30 mins. Sparge with 1 gallon of 155 degree water. Stir in LME. Bring to rolling boil. Add 1 oz of Tettnanger and .5 oz of Saaz hops. During boil combine candi syrup, and orange marmalade, and crush coriander seeds. Place coriander into a grain steeping bag. At 50 mins, add yeast nutrient, whirlfloc tablet, and place wort chiller in kettle. At 55 mins, add ,5 oz Saaz hops. At 58 mins add coriander, syrup mixture, orange peel.

Chill wort to 90 degrees or lower. Add 2 gallons of cold tap water to a sanitized fermenter; transfer wort to fermenter; add enough water to create 5.25 gallons of wort. Aerate; pitch the yeast; transfer to 2nd fermenter after 7-10 days; leave in 2nd fermenter for 7-10 days.

Transfer to keg. Cool to 45 degrees or below. Force carbonate at 30 psi for approximately 4-8 hours.

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  • Last Updated: 2024-09-10 00:14 UTC