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Émergence

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 30 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday January 28th 2022
1.051
1.011
5.3%
19.7
5.3
5.2
4.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg German - Wheat Malt2.4 kg Wheat Malt 37 2 48.4%
2 kg Canada Malting - ORGANIC 2-ROW MALT2 kg ORGANIC 2-ROW MALT $ 2.00 / kg
$ 4.00 		37 2 40.3%
0.36 kg Belgian - CaraVienne0.36 kg CaraVienne 34 20 7.3%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 4%
4.96 kg / $ 4.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil 15 min 9.86 6.4%
30 g Citra30 g Citra Hops Pellet 11 Hop Stand at 80 °C 20 min 4.71 12.8%
30 g Yakima Valley Hops - Strata 30 g Strata Hops Pellet 12 Hop Stand at 80 °C 20 min 5.14 12.8%
80 g Citra80 g Citra Hops Pellet 11 Dry Hop 5 days 34%
80 g Yakima Valley Hops - Strata 80 g Strata Hops Pellet 12 Dry Hop 5 days 34%
235 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
11.50 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LalBrew Pomona
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 33 120 60 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion 68 °C 68 °C 60 min
14 L Fly Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.2
Grain absorption losses -5
Remaining sparge water volume 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 23.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.6 L) 21.7
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 21.4
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Fermenter à 19C

Boil = 0,7g/L
Hop Stand = 2g/L
Dip Hop = 3g/L
Dry Hop = 8g/L

Jour 5 : Diacetyl rest, augmenter à 22C

Jour 7 : Soft crash. Baisser à 15C

Jour 8 : Dry Hop

Jour 13 : Cold Crash à 2C.

Jour 15 : Transfert en keg

Conditionner 2-3 SEMAINES avant d'y goûter!!

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  • Last Updated: 2025-03-20 14:29 UTC