Another Wheat - Beer Recipe - Brewer's Friend

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Another Wheat

264 calories 23.5 g 12 oz
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Beer Stats
Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.44 gallons
Post Boil Size: 1.94 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Dave Flynn
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Sunday March 3rd 2019
1.080
1.015
8.5%
22.1
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat 42 3 37.7%
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 62.3%
5.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 45 min 22.14 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.04 g | 12.2 qt) 3 12  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 3.48 g | 13.9 qt) 3.44 13.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.94 7.8  
Top off amount 0.56 2.2  
Going into fermentor 2.5 10  
Total: 3.56 14.3
Equipment Profile Used: System Default
 
Notes

This is a simple recipe to use for HOPs comparison (learning about hops) and for learning small batch technique. The recipe will be altered as I move through different batches. Purpose is to slowly increase the Hops variety AA starting at 3.8, then going up to about 8 while changing Hop variety to learn the different flavors. Keeping the Hop additions consistent through each bach, at 1/4 oz for 45 minutes and 1/4 oz for 10 minutes along with some Irish Moss. The first batch was a big learning experience with 2.2 lbs of grain, moved to 3 lbs for second batch. First batch OG was 1.053 and fg 1.015. Second batch OG was 1.073 and expecting an FG of 1.015. Moved to secondary at 1.032 SG. I suspect secondary fermentation will need to be longer to get down to that desired FG or 1.015.

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  • Last Updated: 2022-01-14 08:07 UTC