Crux Ausi - Beer Recipe - Brewer's Friend

Crux Ausi

158 calories 14.4 g
Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 158 calories (Per )
Carbs: 14.4 g (Per )
Created: Sunday December 1st 2019
1.052
1.010
5.6%
15.4
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg German - Pilsner2.1 kg Pilsner 38 1.6 45.7%
2.10 kg German - Wheat Malt2.1 kg Wheat Malt 37 2 45.7%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.2%
300 g German - Vienna300 g Vienna 37 4 6.5%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Jade30 g Pacific Jade Hops Pellet 12 Aroma 5 min 9.69 50%
30 g Motueka30 g Motueka Hops Pellet 7 Aroma 5 min 5.66 50%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 67 °C -- --
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mix with (10.7 l) of (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with (16.8 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 60°F (16°C) for 2–3 weeks. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2 volumes.

View Count: 364
Brew Count: 0
Last Updated: 2021-01-31 10:05 UTC

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