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Patterson Blanco

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat or Rye Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Casa de Stone Brewing
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday July 29th 2014
1.051
1.014
4.8%
31.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - White Wheat7 lb White Wheat 40 2.8 77.8%
2 lb American - Pilsner2 lb Pilsner 37 1.8 22.2%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 31.72 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Conditioned       Amount: 5 oz Table Sugar       CO2 Level: 2.7 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.93 11.7  
Mash volume with grains 3.65 14.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.99 g | 24 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes
  1. Rahr White Wheat: 7#
  2. Gambrinus Pilsner: 2#
  3. Centennial (pellet): 1oz
  4. Safale US-05 (11.5 gram)
  5. Priming Sugar (table sugar): 5oz

    Mash as you would normally. Haven't used rice hulls yet and haven't had a stuck sparge. Head the strike water to around 170, and pour over the grain bed. Rest for 60. Did not do a mash-out, and personally don't think this beer needs it. Sparge at ~170 deg. Boil for 90 min. Add Centennial hops at 30 minutes to keep IBUs down as they can easily overpower the light body. Cool and pitch US-05 (create starter night before or morning of brew day) once down to around 70. Fermented this in primary for 7 days (active fermentation was done in 3), and bottled. Bottle conditioned with 5oz table sugar for one week and started drinking. Beer was excellent and 1.5 weeks in the bottle. Mellowed some with another week or two, but for the wheat and hop bite, best drank before 3 weeks. This was a hit, even with the bottle cap issues we had regarding consistent carbonation. This is our new household staple.
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  • Last Updated: 2014-07-30 00:37 UTC