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171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 14 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday April 22nd 2023
1.052
1.012
5.2%
15.0
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 50.8%
13 lb American - White Wheat13 lb White Wheat 40 2.8 44.1%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 5.1%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Cascade1.3 oz Cascade Hops Pellet 7 Boil 60 min 12.49 50%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 7 Boil 5 min 2.49 50%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Mango Flavor Secondary 10 days
 
Yeast
Wyeast - American Ale 1056
Amount:
2.55 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
8.9 gal Infusion -- 152 °F 60 min
Temperature -- 160 °F 15 min
15.3 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.6 gal (62.39 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.6 gal (14.39 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 9.59 38.4  
Mash volume with grains 11.95 47.8  
Grain absorption losses -3.69 -14.8  
Remaining sparge water volume 9.35 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.6 g | 62.4 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 13.4 g | 53.6 qt) 14 56  
Estimated amount in fermentor 14 56  
Total: 18.94 75.8
Equipment Profile Used: System Default
 
Notes

Once primary fermentation completes, give 1-2 day diacetyl rest. During this time, chop up a 4-5 lbs. of mango into cubes and freeze for 1-2 days. This will pasteurize the watermelon. Defrost and beat mango to a chunky pulp. Pour into primary or place in bottom of secondary and rack beer on top, then cold crash for 1-2 days.

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  • Last Updated: 2023-05-15 22:05 UTC