HONEY WHEAT ALE /ALTAR DE ORO - Beer Recipe - Brewer's Friend

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HONEY WHEAT ALE /ALTAR DE ORO

108 calories 11.8 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: AL
Calories: 108 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Tuesday September 27th 2016
1.033
1.009
3.1%
17.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Honey8 oz Honey 42 2 4.3%
8 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Wheat2 lb Wheat 38 1.8 17.4%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 69.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 8.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 14.94 50%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 5 min 2.98 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 qt HONEY Spice Boil 15 min.
1 tsp IRISH MOSS Spice Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Panama
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.91 g | 31.6 qt) 4.34 17.3  
Mash volume with grains (equipment estimates 7.91 g | 31.6 qt) 5.22 20.9  
Grain absorption losses (steeping) -1.38 -5.5  
Volume increase from sugar/extract (early additions) 0.04 0.2  
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: 4.34 17.3
Equipment Profile Used: System Default
 
Notes

1) - 2 packets Danstar London Ale Yeast.
2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range.
4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.

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  • Last Updated: 2016-09-28 01:37 UTC