Fine Wine - Beer Recipe - Brewer's Friend

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Fine Wine

333 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Seth Clark
Calories: 333 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Sunday April 19th 2020
1.101
1.016
11.1%
40.1
12.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Brewers Torrified Wheat2 lb Brewers Torrified Wheat 35 1.5 8.3%
12 lb German - Vienna12 lb Vienna 37 4 50%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.2%
4 lb American - Red Wheat4 lb Red Wheat 38 2.5 16.7%
0.85 lb Flaked Corn0.85 lb Flaked Corn 40 0.5 3.5%
0.15 lb German - Chocolate Wheat0.15 lb Chocolate Wheat 31 413 0.6%
2 lb Riverbend Malt - Streaker Malted Oats2 lb Streaker Malted Oats 39 1.5 8.3%
2 lb Cane Sugar2 lb Cane Sugar 46 0 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Godiva2 oz Godiva Hops Pellet 6.8 First Wort 30 min 24.64 40%
1 oz Godiva1 oz Godiva Hops Pellet 6.8 Boil 15 min 7.23 20%
1 oz Godiva1 oz Godiva Hops Pellet 6.8 Boil 10 min 5.28 20%
1 oz Godiva1 oz Godiva Hops Pellet 6.8 Boil 5 min 2.91 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 6 6 4 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Infusion 146 °F 160 °F 60 min
5 gal Sparge 170 °F 180 °F 30 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.25 21  
Mash volume with grains 6.93 27.7  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
"Fine Wine" Wheatwine beer recipe by Seth Clark. All Grain, ABV 11.13%, IBU 40.06, SRM 12.07, Fermentables: (Brewers Torrified Wheat, Vienna, Cane Sugar, Red Wheat, Flaked Corn, Chocolate Wheat, Streaker Malted Oats) Hops: (Godiva) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2020-04-28 02:17 UTC