Merry me Ale - Beer Recipe - Brewer's Friend

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Merry me Ale

168 calories 17.6 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday November 14th 2015
1.051
1.013
5.0%
22.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 41.1%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 45.2%
6.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 13.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.6 Boil 60 min 12.84 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.6 Boil 30 min 9.87 50%
2 oz / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.19 g | 24.7 qt) 2.61 10.4  
Mash volume with grains (equipment estimates 6.19 g | 24.7 qt) 2.69 10.8  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.61 10.4
Equipment Profile Used: System Default
 
Notes

First brewed: November 15, 2015 in the Condo, with Duluth Homebrew Supply store merchandise!!

Boil Day:

  1. Begin by starting to bring 3g of water to a boil in 7g boil kettle over high heat.
  2. Lightly crush steep grain with rolling pin to expose endosperms.
  3. Once bubbles become present (about 10min), steep grain until water boils, about 20min.
  4. Once boiling, remove steep grain, add dry extract, and return to a boil (about 10min).
  5. Once returned to a boil, add 1oz of U.S. Tettnang hops. You'll want a timer for the next 3 steps, and to stir/maintain a quiet boil, whatever heat setting is required.
  6. 30min later, add last 1oz of US Tettnang hops.
  7. 20min later, add liquid extract.
  8. 10min later, turn off heat.
  9. In 5g fermenting bucket, sanitize airlock and lid. 1oz Starsan, 5g water, 2min.
  10. Chill wort in ice bath in sink until it is warm to the touch (about 15min, 80° F).
  11. Pour sanitized solution and items from 5g fermenting bucket into 5g bottling bucket.
  12. Empty 5g bottling bucket. Pour chilled wort back and forth 3x each between 5g fermenting bucket into 5g bottling bucket, finishing in 5g fermenting bucket.
  13. Fill 5g fermenting bucket with water to 5g.
  14. Shake and pitch yeast into wort in 5g fermenting bucket.
  15. Affix lid, (sanitizer-filled) airlock.
  16. Store in dark space at 68-70° F for 2-3weeks (4-6weeks if not Transferring).
  17. Check bucket the first few days to ensure kraisen/happy yeast have not caused blowoff.

    (Optional) Transfer day (2-3weeks in):
    17A. In (a second separate and empty) 5g fermenting bucket, sanitize siphoning equipment. 1oz Starsan, 5g water, 2min.
    17B. Pour sanitized solution and items from second 5g fermenting bucket into 7g boil kettle.
    17C. Siphon wort from first 5g fermenting bucket into second 5g fermenting bucket, being sure not to splash. Leave behind any trub.
    17D. Affix lid, (sanitizer-filled) airlock.
    17E. Store in dark space at 68-70° F for 2-3weeks.

    Bottling day (4-6weeks in):
  18. In 5g bottling bucket, sanitize siphoning equipment, bottling siphon, 60 bottles, 60 caps, and capper. 1oz Starsan, 5g water, 2min.
  19. Pour sanitized solution and items from 5g bottling bucket into 7g boil kettle.
  20. Begin boiling 16oz water with 2/3c sugar.
  21. Siphon wort from 5g fermenting bucket into 5g bottling bucket, being sure not to splash. Leave behind any trub.
  22. Stir in boiled sugar solution.
  23. Affix bottling siphon to bottling bucket.
  24. Pull/drain bottles individually, then fill each from 5g bottling bucket (bottling siphon should leave 1in head automatically), and lastly, cap bottles using capper.
  25. Store in dark space at 68-70° F for 2weeks. After 2weeks, fridge-ready brews!
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  • Last Updated: 2015-11-27 15:56 UTC