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Wheat graff

221 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Post Boil Gravity: 18.5 °P (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Monday November 29th 2021
17.6 °P
3.0 °P
8.0%
35.6
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg Bestmalz - BEST Pilsen1.25 kg BEST Pilsen 37 1.9 22.1%
1.25 kg Castle Malting - Château Pilsen 2RS1.25 kg Château Pilsen 2RS 37 1.9 22.1%
1.20 kg Viking - Wheat Malt1.2 kg Wheat Malt 38 2.5 21.2%
600 g Weyermann - Pale Wheat600 g Pale Wheat 36 2 10.6%
700 g Flaked Wheat700 g Flaked Wheat 34 2 12.4%
660 g Cane Sugar660 g Cane Sugar 46 0 11.7%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g oktawia25.5 g oktawia Hops Pellet 7.8 Boil 20 min 14.45 26.7%
60 g oktawia60 g oktawia Hops Pellet 9 Hop Stand at 77 °C 30 min 7.97 62.8%
10 g Iunga10 g Iunga Hops Pellet 11 Boil 60 min 13.2 10.5%
95.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.30 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 203.4 g       Temp: 25 °C       CO2 Level: 3.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 67 °C 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains (equipment estimates 9.5 L) 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 23.9 L) 28
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 25.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 1.3
Going into fermentor 21
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

22.11.2021
Added caramel made of 1L of apple juice (11 Blg) to the boil.

Starting gravity: 15 Blg (21L) - with addition of caramel

12.12.2021
Refractometer reading: 7.2 Brix
Added 1L of apple juice, caramel made of 4L and cinnamon & bison grass soaked in vodka.

Refractometer reading after said additions: 11.1 Brix

Final gravity:


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  • Public: Yup, Shared
  • Last Updated: 2021-12-20 18:44 UTC