Whitey PA II - Beer Recipe - Brewer's Friend

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Whitey PA II

337 calories 35 g 660 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 51 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 13.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 89%
Calories: 337 calories (Per 660ml)
Carbs: 35 g (Per 660ml)
Created: Tuesday August 17th 2021
13.5 °P
3.5 °P
5.4%
59.8
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Bohemian Pilsner7 kg Bohemian Pilsner 38 1.9 60.9%
1.80 kg Flaked Wheat1.8 kg Flaked Wheat 34 2 15.7%
2.20 kg German - Wheat Malt2.2 kg Wheat Malt 37 2 19.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Centennial60 g Centennial Hops Pellet 10 Boil 60 min 33.36 25%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 15 min 7.12 12.5%
30 g Citra30 g Citra Hops Pellet 11 Boil 15 min 9.1 12.5%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 15 min 5.79 12.5%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 5 min 1.43 6.3%
15 g Citra15 g Citra Hops Pellet 11 Boil 5 min 1.83 6.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 1.16 6.3%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 0 min 6.3%
15 g Citra15 g Citra Hops Pellet 11 Boil 0 min 6.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 0 min 6.3%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Lactic acid Water Agt Mash --
5 g Irish Moss Fining Boil --
45 g Bitter Orange Peel Flavor Boil 5 min.
45 g Coriander Seed Spice Boil 5 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash --
5 g Gypsum (Calcium Sulfate) Water Agt Mash --
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 284 B cells required
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Calgary
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
47 L Protein rest Infusion -- 54 °C 15 min
Temperature 54 °C 67 °C 60 min
Mash Out Temperature 67 °C 76 °C 5 min
10 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.9 L. Suggest reducing initial water volume to 45.4 L and adding 3.5 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.5
Mash volume with grains 42.1
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 26.8 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.9 L) 51
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume (equipment estimates 42 L) 43
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43 L) 42
Total: 63.4  
Equipment Profile Used: System Default
"Whitey PA II" Specialty IPA: White IPA beer recipe by peterschill. All Grain, ABV 5.4%, IBU 59.79, SRM 4.16, Fermentables: (Bohemian Pilsner, Flaked Wheat, Wheat Malt, Flaked Oats) Hops: (Centennial, Amarillo, Citra, Cascade) Other: (Lactic acid, Irish Moss, Bitter Orange Peel, Coriander Seed, Calcium Chloride (dihydrate), Gypsum (Calcium Sulfate))
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  • Last Updated: 2022-05-16 15:53 UTC