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Strawberry Hay

148 calories 12.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 24.51 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 148 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Tuesday February 23rd 2021
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Barrett Burston - Wheat Malt2.5 kg Wheat Malt 35.4 1.8 47.2%
2.50 kg Voyager Craft Malt - Pale Compass2.5 kg Pale Compass 38.1 2.79 47.2%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 3.8%
0.10 kg Voyager Craft Malt - Vienna Schooner0.1 kg Vienna Schooner 36 6.09 1.9%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 13.42 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Strawberries Flavor Secondary 5 min.
5 g Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
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: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Just did my standard addition of 2.5g CaSO4 and 5 g CaCl2 per 25L of local water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 53 °C 52 °C 15 min
Temperature 67 °C 67 °C 60 min
67 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 36.7
Mash volume with grains (equipment estimates 38.5 L) 40.2
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 23
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

I put pectin into the 2 kg of strawberries overnight before pasteurising for 15 min at ~70 degC. Should put more strawberries in next time as tasting before bottling there was only a slight strawberry taste, and it was not the same pink as I'd hoped.

The half packet of Munich wheat yeast I had in the fridge was added because why not. It seems to have added some typical hefeweizen characteristics, with some banana notes to it more than clove.

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  • Public: Yup, Shared
  • Last Updated: 2021-03-18 01:28 UTC