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1 Gal Prickly Pear Wheat

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.6 gallons
Post Boil Size: 1.27 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Tuesday August 29th 2023
1.050
1.008
5.6%
22.4
6.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 43.2%
13 oz American - White Wheat13 oz White Wheat 40 2.8 35.1%
4 oz American - Vienna4 oz Vienna 35 4 10.8%
4 oz American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L 35 15 10.8%
37 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g Mandarina Bavaria2.5 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 10.24 19.7%
3.10 g Mandarina Bavaria3.1 g Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 6.3 24.4%
7.10 g Mandarina Bavaria7.1 g Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 5.8 55.9%
12.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Fresh Prickly Pear Juice Flavor Secondary 0 min.
0.25 each Whirlfloc Fining Boil 10 min.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
0.80 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
0.25 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.87 gal Strike 163 °F 148 °F 60 min
Temperature 148 °F 170 °F 10 min
1 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.87 3.5  
Mash volume with grains 1.05 4.2  
Grain absorption losses -0.29 -1.2  
Remaining sparge water volume (equipment estimates 2.81 g | 11.3 qt) 1.27 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.14 g | 12.6 qt) 1.6 6.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.27 5.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.27 g | 5.1 qt) 1.25 5  
Total: 2.14 8.6
Equipment Profile Used: System Default
 
Notes

To prepare prickly pear juice: The best way to peel the prickly pears is to trim the ends followed by slicing the skin down the length of the fruit. Now you can peel away the skin in one large sheet and free the fruit inside. Another way to remove the skin is to cut the prickly pear in half. Then use a spoon to scoop out the flesh from the two halves. Similar to how you might scoop out an avocado or kiwi fruit. Blend just long enough to break down the fruit, then strain out the seeds. Add juice to taste.

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  • Last Updated: 2023-08-29 02:32 UTC