Summer Crush - Beer Recipe - Brewer's Friend

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Summer Crush

328 calories 39.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 20 gallons (ending kettle volume)
Pre Boil Size: 24 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Daniel Errante
Calories: 328 calories (Per 12oz)
Carbs: 39.1 g (Per 12oz)
Created: Saturday March 30th 2019
1.097
1.032
8.6%
16.1
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Vienna15 lb Vienna 37 4 18.6%
4 lb American - Munich - 60L4 lb Munich - 60L 33 60 5%
23 lb German - Bohemian Pilsner23 lb Bohemian Pilsner 38 1.9 28.6%
30 lb American - Wheat30 lb Wheat 38 1.8 37.3%
2.50 lb American - Caramel / Crystal 10L2.5 lb Caramel / Crystal 10L 35 10 3.1%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 1.9%
3 lb American - Caramel / Crystal 20L3 lb Caramel / Crystal 20L 35 20 3.7%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 1.9%
80.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Saaz8 oz Saaz Hops Pellet 2.8 Boil 60 min 16.09 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g coriander Water Agt Boil 5 min.
5 qt Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis / Safale - safale kolsch
Amount:
5 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 612 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
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
strike water 154. mash in 145 Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.55 gal (90.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.55 gal (42.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 36.63 gal (146.51 qt). Suggest reducing initial water volume to 5.56 gal (22.24 qt) and adding 24.63 gal (98.51 qt) sparge/top-off. 30.19 120.8  
Strike water volume at mash thickness of 1.5 qt/lb 30.19 120.8  
Mash volume with grains 36.63 146.5  
Grain absorption losses -10.06 -40.3  
Remaining sparge water volume 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.55 g | 90.2 qt) 24 96  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 21.45 g | 85.8 qt) 20 80  
Estimated amount in fermentor 20 80  
Total: 34.31 137.3
Equipment Profile Used: System Default
 
Notes

first time brewing this, ABV was 8.2%. used 95 lbs of grain for ending boil kettle volume 26 gallons.

Fermented at 2 weeks at a controlled 65 degrees. Beer was carbonated in 12 hours. Beer took 2 weeks from start to finish. Kolsch yeast went nuts.

OG 1.074
FG ? - check tilt

Mash in at 145. Strike temp 154

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  • Last Updated: 2019-06-21 14:30 UTC