Smurf Wheat - Beer Recipe - Brewer's Friend

Smurf Wheat

155 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20.57 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Friday March 22nd 2024
1.050
1.015
4.7%
29.6
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner 36 1.5 43.4%
1.40 kg Briess - White Wheat Raw1.4 kg White Wheat Raw 34.5 2 30.4%
0.61 kg Flaked Wheat0.608 kg Flaked Wheat 34 2 13.2%
0.60 kg Rice Hulls0.6 kg Rice Hulls 0 0 13%
4.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 30 min 29.62 100%
20 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 70 °C 67 °C 60 min
7 L Sparge 82 °C 78 °C --
Starting Mash Thickness: 6.26 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg frozen blue berry Other Secondary 0 min.
3 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
7.62 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Smurf Wheat" American Wheat Beer recipe by NiagaraMark. All Grain, ABV 4.66%, IBU 29.62, SRM 3.12, Fermentables: (Pilsner, White Wheat Raw, Flaked Wheat, Rice Hulls) Hops: (Magnum) Other: (frozen blue berry, Gypsum, Salt, Lactic acid)
View Count: 156
Brew Count: 0
Last Updated: 2025-03-17 06:32 UTC

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