Wiseacre Tiny Bomb - Beer Recipe - Brewer's Friend

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Wiseacre Tiny Bomb

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wiseacre
Hop Utilization: 99%
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday February 16th 2026
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OG: 1.043 FG: 1.007 ABV: 4.8% IBU: 31

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Pilsner6.5 lb Pilsner 36 1.5 85.6%
7 oz Bestmalz - BEST Munich7 oz BEST Munich 37 6.3 5.8%
3.50 oz German - CaraFoam3.5 oz CaraFoam 37 1.8 2.9%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.6%
5 oz Raw Honey5 oz Raw Honey - (late boil kettle addition) 38 20 4.1%
121.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Bravo0.5 oz Bravo Hops Pellet 15.5 Boil 90 min 23.74 16.7%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 3.5 Boil 15 min 2.49 16.7%
2 oz Spalter Select (Germany)2 oz Spalter Select (Germany) Hops Pellet 3.5 Whirlpool at 185 °F 20 min 3.62 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
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
6.3 gal Infusion 150 °F 148 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.73 10.9  
Mash volume with grains 3.31 13.3  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 6.27 g | 25.1 qt) 1.43 5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.3 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 4.16 16.6
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 148°F (64°C) for 45 minutes.

Boil for 90 minutes, adding hops according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a strong vortex, cooling the wort if possible to about 185°F (85°C); add the honey and whirlpool hops, spin 10 more minutes, and allow 10 minutes to steep and settle.

Chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 52°F (11°C) until fermentation is two-thirds done (about 1.018 or 4.6°P), then raise to 60°F (16°C) until complete—about 1 more week. Crash to 32°F (0°C), rack to secondary, add keg finings (or filter), and lager 2 weeks. Package and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: We start with very soft water—I think that’s important. We use only a carbon filter, but most folks will need some heavier-duty de-mineralization.

Hops: We have used Mt. Hood, Hallertauer Mittelfrüh, and Spalter Select at different times in this beer.

Honey: It’s worth noting that we use soybean honey, which is very mild. If you use orange-blossom or some other funky honey, you will get a completely different beer.

Fermentation: We have also found that adding some yeast nutrient helps a lot on this beer, with its low gravity and honey addition.

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  • Last Updated: 2026-02-16 02:00 UTC