snootch hootch - Beer Recipe - Brewer's Friend

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snootch hootch

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: mandalinski
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Wednesday January 31st 2018
1.064
1.018
6.2%
15.3
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Munich - Light 10L5.5 lb Munich - Light 10L 33 10 38.6%
2.50 lb Flaked Rye2.5 lb Flaked Rye 36 2.8 17.5%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.8%
6 lb American - Wheat6 lb Wheat 38 1.8 42.1%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.39 40%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.89 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Orange zest Spice Boil 5 min.
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal strike at 166 Infusion -- 154 °F 60 min
4.25 gal Fly Sparge -- 177 °F 45 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 4.99 20  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.54 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Pitched at 68 and fermenting at 68 room temperature. I want more clove than banana flavors. I pitched two smack packs without starter (didn't note how old they were), and it took 72 hours before I saw any airlock activity.

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  • Last Updated: 2018-02-08 18:43 UTC