Pablo Picasso's Ferrel Ewok - Beer Recipe - Brewer's Friend

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Pablo Picasso's Ferrel Ewok

164 calories 18.8 g 330 ml
Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30.28 liters
Post Boil Size: 25.28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 164 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
URL: https://beerandbrewing.com/hazy-train-american-wheat-ale-recipe/
Created: Monday October 11th 2021
1.053
1.016
4.9%
26.0
4.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg The Swaen - Swaen Pilsner2.2 kg Swaen Pilsner 38 2 44.4%
2 kg Dingemans - Wheat Malt2 kg Wheat Malt 38.1 1.8 40.4%
0.50 kg The Swaen - Swaen Vienna0.5 kg Swaen Vienna 36.8 4.5 10.1%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 5.1%
4.95 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Centennial22 g Centennial Hops Pellet 10 Boil at 100 °C 30 min 21.1 46.8%
25 g Centennial25 g Centennial Hops Pellet 10 Whirlpool at 100 °C 10 min 4.88 53.2%
47 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Bitter Orange peel Spice Boil 10 min.
5 g Sweet Orange Peel Spice Boil 10 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.1
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.1 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 30.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.1 L) 25.3
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 21
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Dough-in with 7.57 liters of 59°C water for a 52°C protein rest for 20 minutes. Add 7.57 liters of 80°C water for a 64°C saccharification rest for 60 minutes.

Boil for 75 minutes.

Ferment at 68°F (20°C) until final gravity is reached. Bottle or keg and drink straight away. This one doesn’t need much aging.

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  • Public: Yup, Shared
  • Last Updated: 2022-08-08 18:54 UTC