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Boggy Wyse Guy

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: chriscritter@msn.com
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday September 8th 2015
1.056
1.015
5.4%
14.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 34.6%
9 lb American - Red Wheat9 lb Red Wheat 38 2.5 34.6%
5 lb Cranberry5 lb Cranberry 1.8 0 19.2%
2 lb Honey2 lb Honey 42 2 7.7%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Huller Bitterer1.5 oz Huller Bitterer Hops Pellet 5.2 Boil 60 min 14.48 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Ginger root Spice Boil 5 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
No water treatment.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt K.I.S.S Infusion -- 155 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.06 gal (0.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 6.81 g | 27.2 qt) 7.25 29  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 12.06 g | 48.2 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.38 57.5
Equipment Profile Used: System Default
 
Notes

Cranberries were washed and frozen, stored in sanitized ziploc bags. Added to primary after initial activity has slowed. Thawed in fridge the night before. Mashed with a meat mallet while still bagged. R.D.W.H.A.H.B

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  • Last Updated: 2015-09-14 12:44 UTC