Peach Wheat - Beer Recipe - Brewer's Friend

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Peach Wheat

207 calories 23.1 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 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (brew house)
Source: British Ale Dude
Hop Utilization: 99%
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday March 25th 2020
1.062
1.018
5.7%
50.5
7.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Finland - Pilsner Malt8 lb Finland - Pilsner Malt 37 1.9 51.6%
6 lb Rahr - American - White Wheat6 lb American - White Wheat 40 2.8 38.7%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 6.5%
0.50 lb American - Barley, Flaked0.5 lb American - Barley, Flaked 32.2 1.4 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Pioneer35 g Pioneer Hops Pellet 9.3 Boil 60 min 33.65 20%
100 g Archer100 g Archer Hops Pellet 4.5 Aroma 10 min 16.86 57.1%
40 g Archer40 g Archer Hops Pellet 4.5 Dry Hop 0 days 22.9%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Gypsum Water Agt Mash 90 min.
1 tbsp Irish Moss Fining Boil 10 min.
8 g Baking Soda Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 oz peach flavor Flavor Secondary 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 50 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Water adds to target Burton on Trent
not costco - blend of costco, hill country distilled and parents choice due to corona virus rationing
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal protein rest - just wheat Temperature 132 °F 132 °F 20 min
raise temp Strike 132 °F 152 °F 10 min
stir and recirculate Temperature 152 °F 152 °F 70 min
pull basket and drain Temperature 150 °F 170 °F 10 min
Starting Mash Thickness: 2.06 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 7.47 29.9  
Mash volume with grains 8.63 34.5  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 2.19 g | 8.8 qt) 1.51 6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

summer beer time!

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  • Last Updated: 2020-03-28 21:21 UTC