Sunshine In A Glass - Beer Recipe - Brewer's Friend

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Sunshine In A Glass

178 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.21 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matthew Smith
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday January 7th 2013
1.054
1.012
5.5%
19.8
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 42.6%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 42.6%
6 oz German - Carapils6 oz Carapils 35 1.3 3.6%
15 oz Belgian Candi Sugar - Clear/Blond (0L)15 oz Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.9%
4 oz Honey4 oz Honey 35 2 2.4%
169 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Target0.5 oz Target Hops Pellet 8.6 Boil 30 min 11.66 33.3%
0.50 oz Target0.5 oz Target Hops Pellet 8.6 Boil 15 min 7.53 33.3%
0.50 oz Target0.5 oz Target Hops Pellet 8.6 Boil 1 min 0.65 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 tsp Coriander Seed Other Boil 1 hr.
2 tsp Orange Peel, Bitter Other Boil 1 hr.
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.3
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Rest at Sparge -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 7.53 30.1  
Mash volume with grains (equipment estimates 9.13 g | 36.5 qt) 8.28 33.1  
Grain absorption losses -1.17 -4.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.21 24.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Orange peel should be added to wort for last 20 minutes of boil. 1/2 oz coriander crushed and added for last 5 minutes of boil. The honey should be pasteurized per this article and added to the primary fermenter. http://byo.com/feature/924.html The last 1/2 oz. of coriander should be lightly heated in a skillet to loosen the essential oils, crushed and added to the secondary. The spice version of dry-hopping.

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  • Last Updated: 2023-01-02 17:32 UTC