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'25 Summer Wheat

172 calories 13.4 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: 7.82 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday May 27th 2025
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OG: 1.044 FG: 1.006 ABV: 5.0% IBU: 14

1.053
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6.1%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Wheat7 lb Wheat 38 1.8 53.8%
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 46.2%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.08 42.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.67 57.1%
1.75 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.52 psi       Temp: 35 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.94 g | 35.8 qt) 9.7 38.8  
Mash volume with grains (equipment estimates 9.98 g | 39.9 qt) 10.74 42.9  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.82 31.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.75 g | 27 qt) 5.5 22  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

ferment at between 62 and 67 degrees - cold condition 1 week before kegging.

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  • Last Updated: 2025-05-27 23:06 UTC