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American Wheat Wit

193 calories 17.3 g 16 oz
Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.57 gallons
Post Boil Size: 11.82 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Source: K4 Hinrichs
Hop Utilization: 91%
Calories: 193 calories (Per 16oz)
Carbs: 17.3 g (Per 16oz)
Created Monday June 6th 2022
1.059
1.011
6.3%
21.8
4.5
5.3
57.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - White Wheat19 lb American - White Wheat 1.79 / lb
34.01
40 2.8 59.4%
11 lb Great Western - Pale 2-Row11 lb Pale 2-Row 0.83 / lb
9.09
37 1.8 34.4%
1 lb Rice Hulls1 lb Rice Hulls 1.20 / lb
1.20
0 0 3.1%
1 lb German - Acidulated Malt1 lb German - Acidulated Malt 2.50 / lb
2.50
27 3.4 3.1%
32 lbs / 46.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops 1.13 / oz
2.25
Pellet 4.5 Boil 60 min 9.84 50%
2 oz Citra2 oz Citra Hops 0.92 / oz
1.83
Pellet 11 Boil 15 min 11.93 50%
4 oz / 4.08
 
Mash Guidelines
Amount Description Type Temp Time
8 gal Strike Rest Strike 122 °F 20 min
6 gal Rest Infusion 155 °F 60 min
4 gal Ramp Boiling Water Infusion 168 °F 10 min
3 gal Sparge Fly Sparge -- --
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Coriander Seed Spice Boil 15 min.
3 oz Bitter Orange Peel Flavor Boil 15 min.
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Epsom Salt Water Agt Mash 0 min.
3.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
3.50 / each
7.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
7.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.37 psi       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.47 gal (53.88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.47 gal (5.88 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5.25 21  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 10.18 g | 40.7 qt) 14.28 57.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.91 3.6  
Pre boil volume (equipment estimates 13.47 g | 53.9 qt) 17.57 70.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.82 47.3  
Top off amount 3.68 14.7  
Going into fermentor 15.5 62  
Total: 19.53 78.1
Equipment Profile Used: System Default
 
Notes

Ferment at 15psi and 65F until fermentation slows then do a diacetyl rest for 3 days at 67-70F

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  • Last Updated: 2022-06-23 16:26 UTC