Kalamazoo Summer Wheat - Beer Recipe - Brewer's Friend

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Kalamazoo Summer Wheat

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday April 22nd 2018
1.053
1.013
5.3%
24.7
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - White Wheat10 lb White Wheat 40 2.8 45.5%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 45.5%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 4.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 60 min 13.98 25%
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4 Boil 30 min 10.74 25%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 0 min 50%
8 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Detroit City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.93 g | 35.7 qt) 8.13 32.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15 60
Equipment Profile Used: System Default
 
Notes

Mash at 150 for 45 minutes then raise the temperature to 175 for 15 minutes. Then let reast for 10 minutes. Sparge at 175. Spilt the batch and used yeast bay midwest ale

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  • Last Updated: 2019-01-27 23:00 UTC