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Wetland Wheat

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Jesse Brown - Formula
Hop Utilization: 99%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
URL: https://www.beerandbrewing.com/recipe-formula-wetland-wheat
Created: Monday May 25th 2026
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1.048
1.009
5.2%
16.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Standard 2-Row6 lb Standard 2-Row 36.8 1.8 63.5%
2.70 lb Rahr - White Wheat2.7 lb White Wheat 39.1 3.2 28.6%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.6%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.3%
9.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.09 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.09 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 First Wort 60 min 5.55 2.3%
0.09 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.09 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 30 min 3.88 2.3%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 7.49 25.1%
1.40 oz Cascade1.4 oz Cascade Hops Pellet 7 Dry Hop 4 days 35.2%
1.40 oz HBC 6381.4 oz HBC 638 Hops Pellet 12 Dry Hop 4 days 35.2%
3.98 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.43 psi       Temp: 38 °F       CO2 Level: 2.9 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
4.02 gal Infusion 149 °F 147 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.02 16.1  
Mash volume with grains 4.77 19.1  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 0.42 1.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.43 17.7
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 147.5°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off—slowly—into the kettle.

Sparge at 160–165°F (71–74°C), topping up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 195°F (91°C); add the whirlpool hops, spin 15 minutes, then allow 15 more minutes to steep and settle.

Chill to about 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 4 days, then raise to 70°F (21°C). After 2 more days, add the dry hops. (If possible, drop/remove hop trub each day thereafter.) After 4 more days, crash. Keep cold 2 days, then package and carbonate to 2.9 volumes of CO2.

BREWER’S NOTES
Water: Issaquah and the greater Seattle area have incredibly soft, neutral water. This beer was designed to lean into that and not make too many salt adjustments.
Mash and lauter: Adjust the amount of rice hulls accordingly, depending on your system. I want this beer dry, so I mash thin—3.5 liters per kilo of malt, or about 1.7 quarts per pound. And I lauter very slowly, over 2 hours, for extra wheaty character.
Yeast: For this beer I pitch Omega OYL-430 West Coast Ale I+, a diacetyl-reduced version of OYL-004, but it’s available only as a commercial-scale pitch.
pH: I’m aiming for a post-boil pH of 5.1, with 4.4 in the finished beer.

GABF Gold 2025



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  • Last Updated: 2026-05-31 00:04 UTC