Wheat Beer April 2025 - Beer Recipe - Brewer's Friend

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Wheat Beer April 2025

198 calories 18.9 g 350 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 8.21 gallons
Post Boil Size: 7.17 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 198 calories (Per 350ml)
Carbs: 18.9 g (Per 350ml)
Created: Sunday April 13th 2025
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OG: 1.053 FG: 1.012 ABV: 5.5% IBU: 9

1.061
1.013
6.4%
10.2
5.0
5.6
42.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Simpsons - Finest Pale Ale Maris Otter4.5 kg Finest Pale Ale Maris Otter $ 2.00 / lb
$ 19.84 		37 2.6 62.1%
1 kg Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT $ 5.50 / kg
$ 5.50 		38.1 3.5 13.8%
1.50 kg Canada Malting - SUPERIOR PILSEN MALT1.5 kg SUPERIOR PILSEN MALT $ 1.38 / lb
$ 4.56 		37.2 1.5 20.7%
0.25 kg Canada Malting - Toasted Barley Flakes0.25 kg Toasted Barley Flakes $ 5.50 / kg
$ 1.38 		28 1 3.4%
7.25 kg / $ 31.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 3.00 / oz
$ 1.50 		Pellet 4 Boil 60 min 5.08 33.3%
0.50 oz Yakima Chief Hops - Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 4.04 33.3%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 3.00 / oz
$ 1.50 		Pellet 4 Whirlpool 15 min 1.11 33.3%
1.50 oz / $ 3.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Sparge 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5 g Magnesium Chloride Water Agt Sparge 1 hr.
5 g Baking Soda Water Agt Sparge 1 hr.
2 g Citric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 16.2 37.1 178 0 58.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.99279 gal Strike 161 °F 152 °F 60 min
1.75556 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.99 28  
Mash volume with grains 8.27 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 8.21 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.77 g | 27.1 qt) 7.17 28.7  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.15 g | 28.6 qt) 6.75 27  
Total: 10.46 41.8
Equipment Profile Used: System Default
 
Notes

Planning to make enough wort to pump into conical thru a wort chiller(which doesn't quite get the wort cool enough for pitching yeast) with chiller coil purged with co2 and have 24 liters to ferment.
when wort is transferred keep 2 psi co2 and cool to 58F, leave over night and dump trub. add yeast replace spundling air lock @ 3 to 5 psi. keep temp to the yeast fav zone. after primary fermentation over. dump some yeast and close spundle air lock to 10 psi to finish ferment and carbonate.
dump yeast after 3 day cold crash/ leave 3 more days and pressure transfer to keg. refrigerate keg with 10 psi and in 2 weeks transfer to serving / bottling keg.

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  • Last Updated: 2025-04-18 21:50 UTC