Hvit vandrer - Beer Recipe - Brewer's Friend

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Hvit vandrer

427 calories 38.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 45 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Jan Erik Johansen
Calories: 427 calories (Per 330ml)
Carbs: 38.7 g (Per 330ml)
Created: Monday May 13th 2019
1.137
1.028
14.3%
59.1
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g Dry Malt Extract - Light5000 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 38.5%
5,000 g German - Pale Wheat5000 g Pale Wheat 39 1.5 38.5%
2,000 g German - Pale Ale2000 g Pale Ale 39 2.3 15.4%
500 g Flaked Wheat500 g Flaked Wheat 34 2 3.8%
500 g German - Rye500 g Rye 38 3.5 3.8%
13,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus (15 AA)30 g Columbus (15 AA) Hops Pellet 16.5 Boil 45 min 42.21 13%
50 g Hallertau Blanc (10 AA)50 g Hallertau Blanc (10 AA) Hops Pellet 10 Boil 10 min 16.84 21.7%
150 g Hallertau Blanc (10 AA)150 g Hallertau Blanc (10 AA) Hops Pellet 10 Dry Hop 10 days 65.2%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast nutrient Other Boil 15 min.
1 each Protafloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 277 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
24 L Infusion -- 65 °C 60 min
4 L Top Off 100 °C 71 °C --
10 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.2
Mash volume with grains 34.5
Grain absorption losses -8
Remaining sparge water volume 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 28
Volume increase from sugar/extract (late additions) 3.2
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 26.6 L) 25
Estimated amount in fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
"Hvit vandrer" Wheatwine beer recipe by Jan Erik Johansen. All Grain, ABV 14.29%, IBU 59.05, SRM 8.03, Fermentables: (Dry Malt Extract - Light, Pale Wheat, Pale Ale, Flaked Wheat, Rye) Hops: (Columbus (15 AA), Hallertau Blanc (10 AA)) Other: (Yeast nutrient, Protafloc)
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  • Last Updated: 2022-02-15 12:47 UTC