New bees squeeze - Beer Recipe - Brewer's Friend

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New bees squeeze

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday August 1st 2020
1.059
1.014
6.2%
23.6
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 51.3%
15 lb Briess - Wheat Malt, White15 lb Wheat Malt, White 39.1 2.5 38.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 5.1%
2 lb Grain Millers - Flaked Oats2 lb Flaked Oats 34.6 1.5 5.1%
39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Leaf/Whole 5.5 First Wort 60 min 7.04 14.3%
6 oz Yakima Valley Hops - Citra6 oz Citra Hops Pellet 13.3 Whirlpool at 170 °F 5 min 16.57 85.7%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp yeast nutrient Other Boil 5 min.
1.50 each Acetic acid Water Agt Boil 1 min.
3.30 oz Blood Orange Zest - Sweet Flavor Whirlpool 5 min.
16 g Citric acid Water Agt Sparge 1 hr.
23 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
7 g Salt Water Agt Mash 1 hr.
25 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1922 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 30 45 75 150 2.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion 150 °F 143 °F 60 min
12 gal Sparge 190 °F 180 °F 60 min
13 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.04 gal (76.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.04 gal (28.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.09 gal (64.35 qt). Suggest reducing strike water volume to 8.88 gal (35.52 qt) and adding 4.09 gal (16.35 qt) sparge/top-off. 12.97 51.9  
Strike water volume at mash thickness of 1.33 qt/lb 12.97 51.9  
Mash volume with grains (equipment estimates 15.86 g | 63.5 qt) 16.09 64.4  
Grain absorption losses -4.88 -19.5  
Remaining sparge water volume (equipment estimates 11.2 g | 44.8 qt) 10.66 42.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.04 g | 76.2 qt) 18.5 74  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 17.5 70  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 17.5 70  
Total: 23.63 94.5
Equipment Profile Used: System Default
 
Notes

Possibly start fermenting at 64 and slowly raise to 71?

Make a yeast starter. I made a 5L starter with the smack pack. Chilled then decanted off the spent wort. Made a new 10L starter and added that new wort to the previous 5L starter. After another 24hrs I chilled the 10L starter and let it crash till brew day. Then I decanted off about 2/3rds of the 10L starter and pitched about 1L of yeast alone with the remaining wort. It went from 1.058 to 1.016 in two days. After 5 days I start to cold crash when gravity was about 1.012-1.013

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  • Last Updated: 2020-08-01 22:10 UTC