Leftover wheat ale v2 Beer Recipe | BIAB No Profile Selected | Brewer's Friend

Leftover wheat ale v2

150 calories 14.7 g 330 ml
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday March 12th 2021
1.049
1.011
5.0%
118.7
5.3
n/a
217.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Simpsons - Finest Pale Ale Maris Otter2 kg Finest Pale Ale Maris Otter Kč 52.00 / kg
Kč 104.00
37 2.6 66.7%
1 kg German - Wheat Malt1 kg Wheat Malt Kč 30.00 / kg
Kč 30.00
37 2 33.3%
3 kg / Kč 134.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Pekko10 g Pekko Hops Kč 1.35 / g
Kč 13.50
Pellet 16.8 Boil 60 min 53.29 28.6%
5 g Yakima Valley Hops - Pekko5 g Pekko Hops Kč 1.35 / g
Kč 6.75
Pellet 16.8 Boil 45 min 24.46 14.3%
5 g Yakima Valley Hops - Pekko5 g Pekko Hops Kč 1.35 / g
Kč 6.75
Pellet 16.8 Boil 15 min 13.22 14.3%
5 g Yakima Valley Hops - Pekko5 g Pekko Hops Kč 1.35 / g
Kč 6.75
Pellet 16.8 Dry Hop 7 days 14.3%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Boil 30 min 27.7 28.6%
35 g / Kč 33.75
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Kč 50.00 / each
Kč 50.00
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
Kč 50.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Leftover wheat ale v2" No Profile Selected beer recipe by vevoda. BIAB, ABV 4.99%, IBU 118.67, SRM 5.29, Fermentables: (Finest Pale Ale Maris Otter, Wheat Malt) Hops: (Pekko, Mosaic)
Brewer's Friend Logo
Last Updated and Sharing
 
321
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-12 13:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top