Transpacific Wit - Beer Recipe - Brewer's Friend

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Transpacific Wit

161 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Read
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Friday October 5th 2018
1.053
1.010
5.6%
42.8
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg New Zealand - Wheat Malt2.4 kg Wheat Malt 35.4 2.13 47.1%
1.50 kg New Zealand - American Ale Malt1.5 kg American Ale Malt 37.3 2.54 29.4%
1.20 kg New Zealand - Lager Light1.2 kg Lager Light 37 1.43 23.5%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacifica20 g Pacifica Hops Pellet 5 Boil 20 min 8.22 9.5%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 16.83 9.5%
20 g Pacifica20 g Pacifica Hops Pellet 5 Boil 10 min 4.92 9.5%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 10.14 14.3%
20 g Pacifica20 g Pacifica Hops Pellet 5 Boil 5 min 2.7 9.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop Day 5 23.8%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Dry Hop Day 3 11.9%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Dry Hop Day 3 11.9%
210 g / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
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
15 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.8 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 36  
Equipment Profile Used: System Default
 
Notes

METHOD:

Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).
Sparge slowly with 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 24.4 L (6.5 gallons) and the gravity is 1.040 (10 °P).
The total boil time will be 90 minutes.
70 minutes after the wort starts boiling, add the first addition of hops.
Add Irish moss or other kettle finings with 10 minutes left in the boil.
Add the last hop additions 5 minutes before shutting off the burner or electricity to cool the wort.
Chill the wort rapidly to 18 °C (65 °F ), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Use 9 grams of properly re-hydrated dry yeast, 1 x liquid GigaYeast package, or make a starter.
Ferment at 18 °C ( 65 °F ).
When finished, carbonate the beer to approximately 2.5 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-26 07:51 UTC