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Purrsicle

150 calories 13.8 g 10 oz
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Beer Stats
Method: Extract
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 26% (steeping grains only)
Source: PK Brewing
Hop Utilization: 96%
Calories: 150 calories (Per 10oz)
Carbs: 13.8 g (Per 10oz)
Created: Saturday April 18th 2026
1.046
1.009
4.9%
20.9
4.0
n/a
76.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat $ 7.29 / lb
$ 21.87 		44.6 3 49.5%
2 lb Briess - DME Golden Light2 lb DME Golden Light $ 7.99 / lb
$ 15.98 		44.6 4 33%
1 oz US - Orange Peel - Orange (Blood Orange)1 oz US - Orange Peel - Orange (Blood Orange) - (late boil kettle addition) $ 3.99 / oz
$ 3.99 		4.05 0 1%
5.06 lbs / $ 41.84
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Munich0.5 lb Munich $ 2.75 / lb
$ 1.38 		37 6 8.2%
0.50 lb OiO - flaked wheat0.5 lb flaked wheat $ 2.99 / lb
$ 1.50 		32 2 8.2%
$ 2.87
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops $ 1.99 / oz
$ 1.99 		Pellet 7 Boil at 209 °F 45 min 15.96 50%
1 oz Centennial1 oz Centennial Hops $ 3.09 / oz
$ 3.09 		Pellet 10 Boil at 209 °F 5 min 4.95 50%
2 oz / $ 5.08
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss $ 3.49 / oz
$ 0.58 		Fining Boil 10 min.
0.25 oz Unflavored Gelatine $ 4.49 / oz
$ 1.12 		Fining Secondary 1 days
0.25 tsp Potassium Metabisulfite $ 0.25 / tsp
$ 0.06 		Other Secondary 1 days
2.50 tsp Potassium Sorbate $ 0.66 / tsp
$ 1.65 		Other Secondary 1 days
1 each 12oz - Frozen Orange Juice Concentrate $ 3.49 / each
$ 3.49 		Flavor Kegging 3 hr.
16 oz Mandarin Orange Simple Syrup Flavor Kegging 3 hr.
50 ml Orange Extract $ 2.25 / oz
$ 3.80 		Flavor Kegging 3 hr.
70 ml Pure Vanilla Extract $ 3.25 / oz
$ 7.69 		Flavor Kegging 3 hr.
40 oz Simple Syrup Flavor Kegging 3 hr.
3 oz Torani Vanilla Syrup $ 0.55 / oz
$ 1.65 		Flavor Kegging 3 hr.
$ 20.05
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
$ 0.61 / g
$ 7.02
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 7.02 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.27 psi       Temp: 33 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Glendale, AZ. USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 22 82 87 157 237
No treatment. Tap water
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Heat Water with thermometer Temperature 75 °F 160 °F --
Empty grains into steeping bag. Tie and place into pot. (see 'Steeping Grains') Steeping 160 °F 160 °F 20 min
Remove grain bag from water. Squeeze excess water. Discard grain bag. Steeping 160 °F 160 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.82 g | 15.3 qt) 2.25 9  
Mash volume with grains (equipment estimates 3.82 g | 15.3 qt) 2.33 9.3  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 4.07 g | 16.3 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

PK Brewing - Purrsicle

A smooth wheat beer with:
-Bright mandarin citrus
-Soft vanilla cream finish
-Light wheat body
-Crisp, refreshing drinkability 'smooth enough to purr'

a. Refrigerate 3.0 gal of water for at least 24 hrs before brew day for wort top off.

Brew Day:

NOTE: thoroughly clean & sanitize all equipment

  1. Start with Mash Guidelines

  2. Boil:
    • bring water to boil
    • remove from heat. Slowly stir in all DME
    • bring wort to boil
    • insert sanitized thermometer into wort

      NOTE: fill sink with ice-cold water & salt 50-mins into boiling schedule

      Follow boiling schedule:
      Refer to ingredients for boil tim
    • add Cascade hops (45-min)
    • add Irish Moss (10-min)
    • add Centennial hops (5-min)
    • add Orange Peel (0-min)
    • terminate boil

  3. Cooling the wort:
    • place kettle into ice-cold water
    • cool wort to ≈ 170ºF
    • add pre-chilled water to wort aiming for ≈ 80ºF

  4. Transfer wort to fermenter
    • top up to 5-gal mark with pre-chilled water
    • temperature should be ≈ 65ºF - 75ºF

  5. Measure & note OG reading

    Primary Fermentation:

  6. Move fermenter to dark, dry area at ≈ 65ºF - 75º F
  7. Sprinkle yeast on top of wort. Do not stir/shake. (see 'Yeast')
  8. Install lid and airlock
  9. Monitor airlock activity after 3 - 5 days.
    • when airlock activity has appeared to stop, measure & note SG
    • wait 24 - 48 hrs
    • measure SG again. Compare to previous measurement
    • if SG has stabilized, rack to secondary fermenter being careful to leave krausen, trub & other sediment behind
    • install airlock & lid to secondary fermenter

      *c. Secondary fermenter has to fit in fridge/kegerator/keezer

      Secondary Fermentation:

  10. Fining:
    • Cold-crash beer in secondary fermenter to 35ºF - 40ºF for 24 - 48 hrs.

      13a. Gelatin
    • boil 8oz of water, then cool to room temperature
    • sprinkle gelatin on top water and let "bloom" for 15 mins (see 'Other Ingredients')
    • heat gelatin/water mixture in microwave at 15 sec. intervals, stirring in between til at 150ºF. Do NOT boil
      -gently pour into secondary fermenter
    • attach airlock and lid
    • place back into fridge
    • let sit for 24 hrs

      Stabilizing:

  11. Dissolve Potassium Metabisulfite in 5 tbsp of warm water. Pour mixture into keg (see 'Other Ingredients')

  12. Measure & note FG reading
    • use calculator with OG & FG to determine ABV

  13. Rack beer from secondary fermenter to keg, carefully leaving gelatin/sediment behind
    • seal keg and wait 24 hrs

  14. Dissolve Potassium Sorbate in 2.5 tbsp of room-temp water. Pour mixture into keg (see 'Other Ingredients')
    • seal keg and wait 24 hrs

      Flavor/Backsweetening: (may not be necessary)

  15. Chill keg to ≈ 33ºF - 38ºF
  16. Taste sample of beer

    *d. Personal preference, start with small amounts, let sit so flavors can blend in, taste & adjust accordingly.

  17. Add Pure Vanilla Extract and Orange Extract flavoring (see 'Other Ingredients')
    • start with low amount
    • can taste like fusel alcohols at higher temps (50ºF+)

      If needed:
  18. Add Orange Juice Concentrate (see 'Other Ingredients')
  19. Add Torani Vanilla Syrup (see 'Other Ingredients')
  20. Add Mandarin Orange Simple Syrup (see 'Other Ingredients')
  21. Add Simple Syrup (see 'Other Ingredients')

    Carbonation:
    • see 'Priming Information' for Force Carbonation







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  • Last Updated: 2026-04-19 16:22 UTC