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Heavy Wheat

Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Saturday January 17th 2015

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

27.1

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat	35	3	37.5%
3 lb	Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat	42	3	34.1%
6.30 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Pale 2-Row1 lb Pale 2-Row	37	1.8	11.4%
1 lb	German - Pale Wheat1 lb Pale Wheat	39	1.5	11.4%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	5.7%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Leaf/Whole	11.1	Boil	60 min	24.05	50%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Leaf/Whole	3.9	Aroma	10 min	3.06	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Sorachi Ace (Leaf/Whole)	24.05	50%
1 oz	Domestic Hallertau (Leaf/Whole)	3.06	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Lemon Peel		Flavor	Boil	10 min.
1 tsp	Irish Moss		Fining	Boil	1 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: 0.75 Cup

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Filtered Vancouver City Water

Notes

Steep the 3 crushed grains in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add 1 cup malt syrup bring to a boil. Add Sorachi (bittering) hops, Irish moss and boil for 60 minutes. Add the Hallertaur aroma hops and Lemon peel for the last 10 minutes of the boil. Add the remaining fermentables at the end of boil, let sanitize for 10 min.

When done with sanitization period, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 72 - 75º , aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-01-17 14:45 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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