Lemongrass Ginger Wheat

164 calories 16 g
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Beer Stats
Method: All Grain
Style: American Wheat or Rye Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Calories: 164 calories (Per )
Carbs: 16 g (Per )
Created Friday March 18th 2016
1.050
1.011
5.1%
15.6
4.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb German - Vienna2.75 lb Vienna 37 4 23.3%
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 46.6%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 21.2%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 4.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.2%
11.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 15.58 100%
0.30 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 152 °F 60 min
5.1 gal Sparge -- 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Stalk Lemongrass Herb Whirlpool 0 min.
28 g Ginger, fresh, grated Spice Boil 5 min.
28 g Ginger, fresh chopped Spice Secondary 7 days
2 g Calcium Chloride Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

5/25/18: Scaled to 3 gal, profile changed. Ginger cut in half, will add 0.5 Oz to the boil, will wait to taste to see if needed in fermentor. Lemongrass: Start at 5 grams at flameout, then see how aroma stacks up.
6/18/18: Made a good wheat beer, not enough lemongrass or ginger. Doubling Lemongrass 15 grams, rehydrated, and adding the 30 gram Ginger dry-hop.
7/3/19: Modifying: Scaling to 6 gal batch. Reducing IBUs to 15. Will add the lemongrass in stages starting at flameout, rely on aroma to tell me when it's done. Decision on ginger dry-hop TBD.

View Count: 5713
Brew Count: 1
Last Updated: 2019-07-07 17:47 UTC

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