G.O.A.T - Beer Recipe - Brewer's Friend

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G.O.A.T

278 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Seth
Calories: 278 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday January 18th 2019
1.085
1.010
9.8%
22.4
22.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 6-Row13 lb Pale 6-Row 35 1.8 59.1%
8 lb United Kingdom - Wheat8 lb Wheat 37 2 36.4%
0.50 lb German - De-Husked Caraf III0.5 lb De-Husked Caraf III 32 470 2.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.1%
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 1.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Bramling Cross0.5 oz Bramling Cross Hops Pellet 6.5 Boil 30 min 6.13 25%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 15 min 9.56 25%
0.50 oz Bramling Cross0.5 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 2.89 25%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 5 min 3.84 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 6 6 4 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion -- 152 °F 90 min
18 qt Sparge -- 170 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.5 22  
Mash volume with grains 7.26 29  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
"G.O.A.T" Weizenbock beer recipe by Seth. All Grain, ABV 9.82%, IBU 22.43, SRM 21.95, Fermentables: (Pale 6-Row, Wheat, De-Husked Caraf III, Special B, Chocolate Wheat) Hops: (Bramling Cross, El Dorado) Other: (Whirlfloc , Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2020-08-24 19:14 UTC