043 Wheat v1 - Beer Recipe - Brewer's Friend

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043 Wheat v1

199 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 61% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday March 10th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 50%
3 lb American - White Wheat3 lb White Wheat 40 2.8 37.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Columbus (15 AA)3 g Columbus (15 AA) Hops Pellet 15 Boil 60 min 11.36 3.4%
0.50 oz Yakima Valley Hops - Idaho Gem0.5 oz Idaho Gem Hops Pellet 12.1 Whirlpool 20 min 7.55 16.1%
0.50 oz Yakima Valley Hops - Sabro (15.1 AA)0.5 oz Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool 20 min 9.42 16.1%
1 oz Yakima Valley Hops - Idaho Gem1 oz Idaho Gem Hops Pellet 12.1 Dry Hop 3 days 32.2%
1 oz Yakima Valley Hops - Sabro (15.1 AA)1 oz Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop 3 days 32.2%
3.11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 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
5 gal Batch Sparge 156 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.75 g | 23 qt) 5.25 21  
Mash volume with grains (equipment estimates 6.39 g | 25.6 qt) 5.89 23.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 3 12  
Total: 5.25 21
Equipment Profile Used: System Default
 
Notes

Collect and treat 5 Gal water
Mash at 156F for 60 min.
Boil for 60 min with schedule additions as indicated.
Whirlpool for 20 min whirlpool
[No Chill] Transfer to sanitized keg and allow to cool for 24 hours
Pitch yeast when wort reaches pitching temp (65F)
Ferment at 65F, with head pressure (15PSI)
At 5 SG points from FG, dry hop in sac and up pressure and temp until fermentation is complete.
Close transfer, finish carbonation, serve.

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  • Last Updated: 2024-07-02 17:04 UTC