Weatwine - Beer Recipe - Brewer's Friend

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Weatwine

352 calories 36.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 352 calories (Per 12oz)
Carbs: 36.4 g (Per 12oz)
Created: Monday November 20th 2017
1.105
1.027
10.2%
63.5
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Wheat13 lb Wheat 38 1.8 56.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
6 lb German - Vienna6 lb Vienna 37 4 26.1%
1.20 lb Belgian - CaraMunich1.2 lb CaraMunich 33 50 5.2%
1.20 lb United Kingdom - Maris Otter Pale1.2 lb Maris Otter Pale 38 3.75 5.2%
10 oz German - Melanoidin10 oz Melanoidin 37 25 2.7%
23.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Centennial2.5 oz Centennial Hops Pellet 10 Boil 40 min 59.52 55.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 3.93 22.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 0 min 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 8.06 32.2  
Mash volume with grains 9.9 39.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 2.99 g | 12 qt) 2.57 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

pitch your yeast and start at 60F. That might seem too low, but while you want the alcohol to be slightly noticeable, you need to guard against it being too hot or too strong in flavor, and a cool fermentation will help on both counts. Hold there for a week or so, then raise to the mid-high 60s for another week, ending with a free-rise to wherever it wants to go.
When you’ve had no airlock activity for a week or so, cold-crash and package, shooting for a very modest 1.75-2 volumes of CO2.

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  • Last Updated: 2018-01-03 19:53 UTC