Summer Sour Wheat - Beer Recipe - Brewer's Friend

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Summer Sour Wheat

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday May 11th 2019
1.051
1.011
5.2%
40.9
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - 2-Row5 lb 2-Row 43 2 45.5%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 40.9%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 36.85 50%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 5 min 4.04 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Sparge 0 min.
5 g Calcium Chloride Water Agt Mash 1 hr.
1.75 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.75 qt Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Kettle soured with sour starter added to the kettle after sparge. https://www.fivebladesbrewing.com/lactobacillus-starter-guide/

48 hours of kettle souring at 110 degrees.

0.17 oz of coriander seeds @ 15 mins before flame out
0.5 oz valencia orange peel at 5 mins

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  • Last Updated: 2019-05-18 14:25 UTC