Hell's Kitchen - Beer Recipe - Brewer's Friend

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Hell's Kitchen

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.53 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday October 21st 2016
1.052
1.014
5.0%
19.4
6.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 35.9%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 35.9%
0.75 lb American - Rye0.75 lb Rye 38 3.5 7.7%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5.1%
0.50 lb American - CaraCrystal Wheat Malt0.5 lb CaraCrystal Wheat Malt 34 55 5.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 5.1%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.5 Boil 60 min 19.35 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Hot Pepper (Seeded) Flavor Boil 1 hr.
2 each Hot Pepper (Seeded) Spice Boil 0 min.
2 each Hot Pepper Spice Secondary 7 days
2.50 lb Fruit (pureed, strained) Flavor Kegging 999 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 ml Lactic acid Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
2.89 ml Lactic acid Water Agt Mash 1 hr.
5.50 lb Fruit (pureed) Flavor Secondary 7 days
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 36 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 qt Mash Infusion -- 150 °F 60 min
9.9 qt Batch Sparge Sparge -- 170 °F 10 min
10 qt Batch Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6.53 26.1  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 7.94 31.7
Equipment Profile Used: System Default
 
Notes

OG reading should be about 5 points more than what is actually read (about 0.5% ABV in the end) due to fruit being added to the secondary. Add the fruit in a mesh bag to make cleanup easier.

Back-sweeten the beer in the keg, if desired, with ~1/2 the fruit (by weight, strained) used in the secondary along with campden and potassium sorbate to prevent further fermentation.

Watermelon Jalapeno:
------------------------------------------------------------------

  • 1 seeded jalapeno for full boil
  • 2 seeded jalapenos for flameout
  • 5.5# of watermelon (~2 small)
  • 2 jalapenos in secondary

    Strawberry Habanero:
    ------------------------------------------------------------------
  • 1 seeded habanero for full boil
  • 2 seeded habanero for flameout
  • 7# of strawberry in muslin bag in secondary
    • Frozen strawberries
    • Heat on stove to 160 degrees
  • 2 habanero (1 seeded) in secondary
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  • Last Updated: 2019-09-03 13:04 UTC