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American Wheat

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 97%
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday January 31st 2020
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1.043
1.010
4.3%
23.7
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 45.8%
1.50 lb Briess - Bonlander Munich1.5 lb Bonlander Munich 36 10 12.5%
1 lb American - Pilsner1 lb Pilsner 37 1.8 8.3%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 33.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Bravo0.3 oz Bravo Hops Pellet 15.5 First Wort 60 min 17.84 15%
0.30 oz Bravo0.3 oz Bravo Hops Pellet 15.5 Boil 10 min 5.88 15%
0.40 oz Bravo0.4 oz Bravo Hops Leaf/Whole 15.5 Boil 0 min 20%
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Dry Hop 4 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.33 ml Lactic acid Water Agt Mash 1 hr.
3.10 g Lactic acid Water Agt Sparge 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:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Milwaukee, WI Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92.7 12 0 71 91.8 26.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Strike 163 °F 154 °F 60 min
5.12 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.9 15.6  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Issues with boil rate (6 gallons fermenter full as opposed for a target of 5.5) as well as excessive spage which lead to a higher pH (5.4)

FG at 1.009, Still relatively young but seems to be lacking hop flavor. A bit of a bit to it, unsure if it is just from carbonation.

Next iteration add a touch of higher kilned base malt, and switch the pale 2 row for golden promise. Add an additional half pound of Munich. Add an oz of Lemondrop to the Dry hopping and increase knockout addition to a full oz of Bravo.

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  • Last Updated: 2020-04-03 03:31 UTC