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WILD FIRE WHEAT 11

168 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday May 1st 2021
1.051
1.013
5.0%
25.4
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - White Wheat10 lb White Wheat 40 2.8 47.6%
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 38.1%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 4.8%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil at 212 °F 60 min 14.14 33.3%
1 oz Yakima Valley Hops - Mt Hood1 oz Mt Hood Hops Pellet 5.5 Boil at 212 °F 40 min 8.75 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil at 212 °F 5 min 2.53 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt passion fruit puree Flavor Secondary 14 days
2 qt mango puree Flavor Secondary 14 min.
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
25980
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal BIAB Batch Sparge 156 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 17.06 gal (68.22 qt). Suggest reducing initial strike volume to 10.32 gal (41.28 qt) and adding 5.06 gal (20.22 qt) sparge/top-off. 15.38 61.5  
Strike water volume (equipment estimates 9.99 g | 40 qt) 15.38 61.5  
Mash volume with grains (equipment estimates 11.67 g | 46.7 qt) 17.06 68.2  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Top off amount 5.5 22  
Volume into fermentor 11 44  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes


Directions:

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passion fruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

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  • Last Updated: 2021-05-02 00:43 UTC