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Sakura Wheat (20L)

167 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday March 3rd 2021
1.055
1.010
5.9%
20.6
6.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 60%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 30%
0.50 kg American - Caramel / Crystal 15L0.5 kg Caramel / Crystal 15L 35 15 10%
5 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 First Wort 30 min 17.86 37.5%
20 g Yakima Valley Hops - CZ Saaz20 g CZ Saaz Hops Pellet 3.2 Boil 10 min 2.72 62.5%
32 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 ml Sakura Essence Flavor Kegging 4 days
15 ml Vanilla Extract Flavor Kegging 4 days
2.50 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 ml Lactic Acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 68 °C 65 °C 60 min
2 L Sparge 72 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.9 L) 30.9
Mash volume with grains 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Volume into fermentor 22
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

3/6/2020: OG: 13b (1.050) @ 18c
3/14: 6.2b => 1.007 6.18%, still very active layer of yeast on top
3/18: 6.2b, still a layer of yeast on top i think, but it is done. maybe it is leftover proteins from the wheat?

3/2/2026: Mash-in temp was high. PB: 1.051 (13.1B) OG: 14B (1.054) Easiest brewday ever.
3/4: Something had to go wrong. Had a kauzen overflow yesterday. Note for future wheat brews: head seems to build higher (protein content on wheat maybe?), so leave more room in the bucket
3/7: 7.7B (1.016, 4.87%) still krausen on top
3/9: 7B (1.012, 5.33%)
3/10: 7B, kegging tomorrow

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  • Last Updated: 2026-03-11 07:19 UTC