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Miami Weiss

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Elijah Auger
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Wednesday October 3rd 2018

Original Gravity:

1.065

Final Gravity:

1.010

ABV (standard):

7.2%

IBU (tinseth):

17.3

SRM (morey):

4.6

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - White Wheat6 lb White Wheat	40	2.8	50%
4 lb	American - Pale 2-Row4 lb Pale 2-Row	37	1.8	33.3%
2 lb	Honey2 lb Honey	42	2	16.7%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	60 min	12.38	33.3%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	5 min	4.94	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Cascade (Pellet)		17.32	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt	Steeping Temperature	Temperature	--	165 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Orange/Lemon/Lime Zest	Flavor	Boil	5 min.
2 each	Orange/Lemon/Lime Juice	Flavor	Boil	5 min.
1 tbsp	Coriander	Spice	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 4.5 oz

Target Water Profile

Toronto

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Very pronounced citrus aroma and flavor. Tastes almost like a shandy.

Won "Best in Class" for "Balanced" Category and "Best in Show" at 2012 Grovetoberfest Homebrew competition.
Proof: http://www.examiner.com/article/best-craft-beers-chosen-at-grovetoberfest

Mash Temperature:
At lower temperatures — between 160–170° F — pectins from the fruit will not be extracted but the heat will still kill any microorganisms on the fruit. The fruit itself will cool down the wort, so you may need to heat the wort to keep it above 160° F while you are steeping.

Award Winning Recipe

Last Updated and Sharing

759

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Brews

Public: Yup, Shared
Last Updated: 2018-10-03 18:43 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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