'Merican Funk - Beer Recipe - Brewer's Friend

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'Merican Funk

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tonsmeire
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday March 10th 2017
1.056
1.010
6.1%
88.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Kölsch8 lb Kölsch 37 4.4 74.4%
2 lb German - Rye2 lb Rye 38 3.5 18.6%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 4.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Summit16 g Summit Hops Pellet 18.5 Boil 60 min 40.49 8%
28 g Mosaic28 g Mosaic Hops Pellet 13 Whirlpool at 200 °F 0 min 18.32 14.1%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 200 °F 0 min 15.5 14.1%
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10 Whirlpool at 200 °F 0 min 14.09 14.1%
43 g Mosaic43 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 21.6%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop 5 days 14.1%
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10 Dry Hop 5 days 14.1%
199 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
2 g wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
wlp644
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 3 oz       CO2 Level: 2.7 Volumes
 
Target Water Profile
Ames, IA 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 30 70 120 80 61
Rack to purged keg w/hops at 80% AA (1.016)
Pull dry hops after 5 day reseal keg
Continue Keg condition additional 2 wk @ 70 degrees
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion -- 149 °F 75 min
8 qt @ boiling Temperature -- 170 °F 15 min
12 qt @175 Sparge -- 170 °F 15 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 3.36 13.4  
Mash volume with grains 4.22 16.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.49 g | 22 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.36 21.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Going into fermentor 5.25 21  
Total: 8.59 34.4
Equipment Profile Used: System Default
"'Merican Funk" Witbier beer recipe by Tonsmeire. All Grain, ABV 6.11%, IBU 88.39, SRM 6.81, Fermentables: (Kölsch, Rye, Golden Naked Oats, Acidulated Malt) Hops: (Summit, Mosaic, Citra, Hallertau Blanc) Other: (whirlfloc, wyeast nutrient)
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  • Last Updated: 2017-03-17 21:01 UTC