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Concussed Wheat

210 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 95 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Homeroom Brewing
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Sunday April 23rd 2017
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1.063
1.018
5.9%
18.1
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 33.3%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 18.5%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 7.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb German - Bohemian Pilsner1 lb Bohemian Pilsner 38 1.9 7.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.7%
3 lb Mango3 lb Mango 4.95 0 22.2%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 35 min 13.76 50%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 8.6 Boil 10 min 3.01 25%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Boil 5 min 1.35 25%
1 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Crystal Springs
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 95 °F 10 min
6 gal Temperature -- 121 °F 10 min
6 gal started recirc pump at 45 min Temperature -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.53 g | 34.1 qt) 7.62 30.5  
Mash volume with grains (equipment estimates 9.33 g | 37.3 qt) 8.42 33.7  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) 6.5 26  
Boil off losses -2.38 -9.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.62 30.5
Equipment Profile Used: System Default
 
Notes

Red Wheat - Rahr
Wht Wheat - Cargill
Pils - Wyermann
2 row - Epiphany (USA)

  • Started recirc pump after 1st 45 minutes at the 152 degree mark
  • Boiled for 60 min, then started hop schedule

    Added 3lb frozen mango's after 1st fermentation mostly done. Prep, make a puree with 1cup of h2o hold at 180degrees for 30 min, cool to 70 and add to fermenter

    05/21/17
    13 brix at 183 degrees
    O.G. = 15 @74deg converts to 1.0592
    05/25/17
    Reading = 8 @ 70deg converts to 1.0148. Likely done but this is where I added the 3 lbs of pureed frozen mango's. I pureed with a little water and heated to 180deg in a pan. held it there for 10min. Cooled to 75 and added to wort
    05/28/17
    Reading = 1.014 @ 69deg - Done & kegged

    ACTUAL ABV 1.063-1.014 = 6.43%
  • So far people love it. They say the mango cuts the bite of wheat but doesn't taste fruity. A few said it tasted like hoegarten.

    Keeper for an easy drinker


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  • Last Updated: 2019-06-28 00:09 UTC