Wheat - Beer Recipe - Brewer's Friend

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Wheat

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pat
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday May 24th 2018
1.046
1.011
4.7%
23.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 53.8%
3 lb German - Pilsner3 lb Pilsner 38 1.6 32.3%
1 lb German - Munich Light1 lb Munich Light 37 6 10.8%
0.30 lb Canadian - Honey Malt0.3 lb Honey Malt 37 25 3.2%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 23.1 41.4%
28.30 g Tettnanger28.3 g Tettnanger Hops Pellet 4.5 Boil 0 min 58.6%
48.30 g / $ 0.00
 
Yeast
Wyeast - Kölsch II 2575
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kai Brewing School Helles/Weissbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 10 0 17 17 46
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=H2YMFFH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt 116.5F (Acid Rest) Temperature -- 113 °F 10 min
3 qt Boiling (Protein Rest) Temperature -- 125 °F 10 min
10 qt Boiling (Sacc Rest) Temperature -- 150 °F 40 min
Starting Mash Thickness: 2.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.15 qt/lb 5 20  
Mash volume with grains 5.74 23  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.51 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.51 34.1
Equipment Profile Used: System Default
 
Notes

Add 5mL 88% lactic during sacc rest.
Add 5mL 88% lactic to kettle.

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  • Last Updated: 2018-05-25 00:50 UTC