Canadian Fruity Wheat HoeG - DocD v2 - Beer Recipe - Brewer's Friend

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Canadian Fruity Wheat HoeG - DocD v2

206 calories 20.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DocD
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Tuesday July 30th 2019
1.067
1.016
6.8%
28.4
6.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Canadian 2-Row Malt1 kg Canadian 2-Row Malt 36 1.85 40.8%
0.70 kg Canada Malting - White Wheat0.7 kg White Wheat 31 3 28.6%
0.30 kg American - Organic 15L Caramel0.3 kg Organic 15L Caramel 30 15 12.2%
0.25 kg Canada Malting - Flaked Wheat0.25 kg Flaked Wheat 34 2 10.2%
0.12 kg Bestmalz - BEST Acidulated0.12 kg BEST Acidulated 35.9 2.81 4.9%
0.04 kg Canadian - Flaked Oats0.04 kg Flaked Oats 33 1.5 1.6%
0.04 kg Gambrinus - Honey Malt0.04 kg Honey Malt 37 25 1.6%
2.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 4.25 Boil 45 min 7.49 13.8%
10 g Brewmaster - Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 9.5 Boil 15 min 11.31 17.2%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.25 Boil 15 min 5.06 17.2%
10 g Brewmaster - Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 9.5 Boil 5 min 4.54 17.2%
20 g Lemondrop20 g Lemondrop Hops Pellet 6 Boil 0 min 34.5%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Whirlfloc Water Agt Boil 10 min.
2.50 g Crushed Coriander Fining Boil 5 min.
7.50 g Bitter Orange Peel Fining Boil 5 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
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
12 L Beta-Glucanase Temperature -- 44 °C 15 min
Protein Mode Temperature -- 52 °C 20 min
Maltose mode Temperature -- 63 °C 35 min
Saccharification Temperature -- 72 °C 35 min
Mash Out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.4 L) 11.4
Mash volume with grains (equipment estimates 15.5 L) 11.5
Grain absorption losses -0.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 16 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11 L) 10
Total: 11.4  
Equipment Profile Used: System Default
 
Notes

V2
Water correction, Acidulated pH management, hop increases and timing corrections, cancel sparge, Honey Malt for flavour and texture, organic crystal for flavour and color.

In future, put bitter orange in muslin, clogs spout repeatedly.
*Consider sweet peel with amount of hops.

NB: With new hops and adjunct/wheat heavy, trub is VERY large.

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  • Last Updated: 2019-10-14 01:33 UTC