Magic Hat #9-3/4 - Beer Recipe - Brewer's Friend

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Magic Hat #9-3/4

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff - Brewing Classic Styles
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday April 23rd 2016
1.052
1.013
5.2%
17.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 47.7%
5.25 lb American - Wheat5.25 lb Wheat 38 1.8 47.7%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 17.26 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
3 lb Apricot Puree Flavor Secondary --
1 tsp Yeast Nutrient Other Primary --
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Only
1.25 tsp Gypsum
1 tsp Calcium Chloride

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SMT1XYB
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike temp 166°F Infusion -- 154 °F 60 min
5 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Once primary fermentation begins to slow, add apricot puree to a second carboy and rack the beer onto the fruit. Once fermentation finishes, package.

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  • Last Updated: 2016-11-17 02:40 UTC