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MARY V1 (POG)

Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.53 gallons
Post Boil Size: 6.52 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 99%
Calories: 105 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Tuesday February 6th 2024

Original Gravity:

1.032

Final Gravity:

1.008

ABV (standard):

3.1%

IBU (tinseth):

14.0

SRM (morey):

3.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Rahr - White Wheat4 lb White Wheat	39.1	3.2	45.6%
4 lb	Great Western - Pure Idaho Pilsen4 lb Pure Idaho Pilsen	37.7	1.5	45.6%
4.50 oz	American - Carapils (Dextrine Malt)4.5 oz Carapils (Dextrine Malt)	33	1.8	3.2%
8 oz	Rice Hulls8 oz Rice Hulls	0	0	5.7%
8.78 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Centennial0.25 oz Centennial Hops	Lupulin Pellet	10	Boil at 212 °F	60 min	10.48	29.4%
0.60 oz	Amarillo0.6 oz Amarillo Hops	Pellet	8.6	Whirlpool	20 min	3.51	70.6%
0.85 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Centennial (Lupulin Pellet)	10.48	29.4%
0.60 oz	Amarillo (Pellet)	3.51	70.6%
0.85 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.4 gal	Strike	160 °F	152 °F	40 min
2.8 gal	Batch Sparge	152 °F	170 °F	20 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	0 min.
3.50 g	Epsom Salt	Water Agt	Mash	0 min.
1 g	Canning Salt	Water Agt	Mash	0 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2.50 g	Yeast Nutrient	Other	Boil	15 min.
1.70 lb	Passion Fruit	Flavor	Secondary	3 days
1.70 lb	Orange	Flavor	Secondary	3 days
1.70 lb	Guava	Flavor	Secondary	3 days

Yeast

White Labs - American Hefeweizen Ale Yeast WLP320

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Low
Optimum Temp:	65 - 69 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.67 psi Temp: 38 °F CO₂ Level: 2.35 Volumes

Target Water Profile

* Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	19	12	102	90	0
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 66°F (19°C) for 3 days, then raise to 75°F (24°C). When the beer is about 80 percent to terminal (at about 1.014), add the fruit and lower the temperature to 70°F (21°C). After 1 day, raise it back to 75°F (24°C) and continue to ferment until complete and gravity has stabilized. Then crash, rack off the fruit, package, and carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-07-28 10:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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