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Santorini Sunset

198 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday June 7th 2023
1.061
1.007
7.1%
24.4
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 58.3%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 25%
1 lb Munich - 60L1 lb Munich - 60L 33 60 8.3%
1 lb Cane Sugar1 lb Cane Sugar 46 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hang'em High Hops - Bergamot0.5 oz Bergamot Hops Pellet 9 Boil 30 min 12.19 33.3%
0.50 oz Hang'em High Hops - Bergamot0.5 oz Bergamot Hops Pellet 9 Boil 10 min 5.75 33.3%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 30 min 6.5 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Coriander Spice Boil 10 min.
0.50 oz Sweet Orange Peel Flavor Boil 10 min.
2 each Earl Grey Tea Bag Flavor Boil 10 min.
2 tsp Yeast Nutrient Other Mash 1 hr.
2 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 9.3 oz       Temp: 74 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Silver Spring, Maryland WSSC patuxent 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 157 °F 151 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.61 34.4  
Mash volume with grains 9.49 38  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.61 34.4
Equipment Profile Used: System Default
 
Notes

M41
AROMA CHARACTERISTICS:
This yeast develops ripe fruit, especially plum like esters during fermentation which are
prominent in the finished beer. It will also show a lightly balanced phenolic character.
FLAVOUR/MOUTHFEEL CHARACTERISTICS:
Beers fermented with this yeast exhibit excellent classic Belgian ale flavour, clove hints
with a multitude of fruit esters, alcohol and banana character.

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  • Last Updated: 2023-08-10 23:26 UTC