Belgian Apple. A Wheat Graff Ale - Beer Recipe - Brewer's Friend

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Belgian Apple. A Wheat Graff Ale

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 90 min
Batch Size: 2.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Mickey
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday March 26th 2015
1.051
1.012
5.2%
17.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 80%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 20%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Ultra0.4 oz Ultra Hops Pellet 4.5 Boil 60 min 16.63 40%
0.60 oz Ultra0.6 oz Ultra Hops Pellet 4.5 Aroma 1 min 1.08 60%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 qt Apple cider Flavor Secondary --
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Infusion -- 149 °F 60 min
2 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.5 10  
Mash volume with grains 2.9 11.6  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.21 g | 8.9 qt) 2.5 10  
Estimated amount in fermentor 2.5 10  
Total: 5.38 21.5
Equipment Profile Used: System Default
 
Notes

The cider will be added after primary fermentation is done to preserve maximum apple flavor. However, it will still be allowed to ferment to dryness.

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  • Last Updated: 2015-07-30 22:23 UTC