Wheat your Whistle - Beer Recipe - Brewer's Friend

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Wheat your Whistle

129 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Casa Jaguar Brews
Calories: 129 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Tuesday May 23rd 2017
1.043
1.006
4.8%
26.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Pale Ale1.7 kg Pale Ale 39 2.3 51.5%
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 30.3%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 6.1%
0.20 kg Honey0.2 kg Honey - (late boil kettle addition) 42 2 6.1%
0.20 kg American - Special Roast0.2 kg Special Roast 33 50 6.1%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 First Wort 0 min 26.01 50%
10 g Chinook10 g Chinook Hops Pellet 13 Aroma 0 min 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 1 hr.
11 g Gelatin Fining Secondary 3 days
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 100g       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.3
Mash volume with grains 11.3
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 19.4 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 23.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

2 weeks primary at 18 c
3 day at 22 C Diacetyl rest
2 day cold crash
3 day gelatin fining

------

3 week bottle conditioning
At least 48 hours in fridge before drinking.

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  • Last Updated: 2017-05-23 02:45 UTC