Banyai Chocolate Cherry Wheat 11014 - Beer Recipe - Brewer's Friend

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Banyai Chocolate Cherry Wheat 11014

162 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday January 9th 2014
1.049
1.014
4.6%
20.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat 42 3 85.7%
0.50 lb Dry Malt Extract - Extra Light0.5 lb Dry Malt Extract - Extra Light 42 2.5 14.3%
3.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Tettnanger0.7 oz Tettnanger Hops Pellet 4.5 Boil 60 min 20.13 100%
0.70 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Banyai cold well water without any water softening
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.25 g | 17 qt) 2.73 10.9  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 2.73 10.9
Equipment Profile Used: System Default
 
Notes

Hops are US Tettang 4%
Dry Malt is Briss Bavarian Wheat and Muntons Plain extra light
Brewed 1/10/14 at 9 pm
plus 1.5 pounds or 3 cups of juice squeezed from the frozen tart cherries spgr 1038 added at temp 170 for 10 min

Irish Moss last 10 min

OG 1055 FG 1025 difference 0f 1.030=4%

Hopd US Tettang 4% so 4.5/4=1.125 *.7=0.7875 or .8 of this x 60 min

plus 4 oz chocolate nibs in vodka to cover into the secondary

Brewed 1/10 Secondary with added chocolate nibbs 4 oz 1/14/14 and then bottled 1/31/14 useing sugar tabs for carbonation..good cherry taste at bottling

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  • Last Updated: 2014-04-26 12:24 UTC