Blood Orange wheat 2021 - Beer Recipe - Brewer's Friend

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Blood Orange wheat 2021

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Tony Gilardi
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday July 19th 2021
1.049
1.010
5.2%
31.5
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 51.6%
4 lb Great Western - White Wheat4 lb White Wheat 37 3.5 41.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.9%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.2%
9.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Helga1 oz Helga Hops Pellet 6.2 Boil 60 min 23.1 50%
1 oz Helga1 oz Helga Hops Pellet 6.2 Boil 10 min 8.38 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
24 oz Blood orange puree Flavor Secondary 5 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79.4 5 21 107 108 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal strike at 165 Infusion 165 °F 153 °F --
4.1 gal Sparge 180 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.63 14.5  
Mash volume with grains 4.41 17.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.96 31.8
Equipment Profile Used: System Default
 
Notes

Yeast Starter, 100% RO water, mash ph~5.39
Add 24 oz Oregon Fruit Blood Orange Puree to secondary (5-7 days).

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  • Last Updated: 2021-07-21 18:50 UTC