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sober blueberry wit

105 calories 10.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3500 liters (fermentor volume)
Pre Boil Size: 3750 liters
Post Boil Size: 3600 liters
Pre Boil Gravity: 7.7 °P (recipe based estimate)
Post Boil Gravity: 8.0 °P (recipe based estimate)
Efficiency: 95% (brew house)
Source: Matt Cummings
Calories: 105 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Tuesday May 20th 2025
8.0 °P
2.0 °P
3.2%
20.7
2.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
225 kg OiO - Canadian 2-Row Malt225 kg Canadian 2-Row Malt 36.8 1.9 60%
125 kg American - White Wheat125 kg White Wheat 40 2.8 33.3%
25 kg Flaked Oats25 kg Flaked Oats 33 2.2 6.7%
375 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 kg YCR - Pahto1.5 kg Pahto Hops Pellet 16 Boil 60 min 20.7 100%
1.50 kg / $ 0.00
 
Target Water Profile
London
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 3513.2 L. Suggest reducing initial water volume to 45.4 L and adding 3467.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1297.5 L 1050
Strike water volume at mash thickness of 2.8 L/kg 1050
Mash volume with grains 1297.5
Grain absorption losses -375
Remaining sparge water volume (equipment estimates 2839.1 L) 3075.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 3513.2 L) 3750
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -7.5
Post boil Volume (equipment estimates 3500 L) 3600
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 3600 L) 3500
Total: 4125.9  
Equipment Profile Used: System Default
"sober blueberry wit" No Profile Selected beer recipe by Matt Cummings. All Grain, ABV 3.15%, IBU 20.7, SRM 2.39, Fermentables: (Canadian 2-Row Malt, White Wheat, Flaked Oats) Hops: (Pahto)
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  • Public: Yup, Shared
  • Last Updated: 2025-05-20 20:06 UTC