ORo 1664 - Beer Recipe - Brewer's Friend

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ORo 1664

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat or Rye Beer
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.75 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday March 30th 2015
1.053
1.011
5.5%
21.4
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.67 kg German - Pilsner2.667 kg Pilsner 38 1.6 50%
2 kg German - Dark Wheat2 kg Dark Wheat 39 6.5 37.5%
0.33 kg Corn Sugar - Dextrose0.333 kg Corn Sugar - Dextrose 46 0.5 6.2%
0.33 kg Torrified Wheat0.333 kg Torrified Wheat 36 2 6.2%
5.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Strisselspalt200 g Strisselspalt Hops Leaf/Whole 1.25 First Wort 0 min 14.47 58.8%
100 g Strisselspalt100 g Strisselspalt Hops Leaf/Whole 1.25 Boil 15 min 5.93 29.4%
10 g Amarillo10 g Amarillo Hops Pellet 9.2 Boil 1 min 0.42 2.9%
10 g Mosaic10 g Mosaic Hops Pellet 12 Boil 1 min 0.54 2.9%
10 g Amarillo10 g Amarillo Hops Pellet 9.2 Dry Hop 5 days 2.9%
10 g Mosaic10 g Mosaic Hops Pellet 12 Dry Hop 5 days 2.9%
340 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
33.33 g Appelsinskall Flavor Boil 15 min.
3.33 g Koriander Spice Boil 15 min.
1 g Protafloc Fining Boil 15 min.
333.33 g Aprikospure Flavor Secondary --
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
14 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Hvitt sukker       Amount: 6 g/liter       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.99 L Infusion -- 65 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 25.8 L) 19.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 35.2 L) 28.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.6
Post boil Volume 25
Going into fermentor 25
Total: 34.4  
Equipment Profile Used: System Default
"ORo 1664" American Wheat or Rye Beer recipe by ORo. All Grain, ABV 5.45%, IBU 21.36, SRM 5.12, Fermentables: (Pilsner, Dark Wheat, Corn Sugar - Dextrose, Torrified Wheat) Hops: (Strisselspalt, Amarillo, Mosaic) Other: (Appelsinskall, Koriander , Protafloc, Aprikospure)
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  • Last Updated: 2015-09-17 19:42 UTC