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Dark Raspwheat

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday July 13th 2017
1.054
1.013
5.4%
25.7
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 50.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 27.6%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 9.2%
0.50 lb American - Chocolate0.5 lb Chocolate - (late boil kettle addition) 29 350 4.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.6%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.7%
3 oz American - Black Malt3 oz Black Malt - (late boil kettle addition) 28 500 1.7%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz helga0.75 oz helga Hops Pellet 6.2 Boil 60 min 17.17 50%
0.75 oz helga0.75 oz helga Hops Pellet 6.2 Boil 15 min 8.52 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb raspberry puree Flavor Secondary 5 days
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2.50 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal strike at 164 Infusion 164 °F 152 °F 60 min
3.8 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.08 16.3  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Caii-dry yeast harvested from previous batch (Cream Ale kegged on 12/12/20) - mash ph ~ 5.47
adding 1.5 lb raspberry puree in secondary after most of fermentation is complete.

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  • Last Updated: 2020-12-27 21:06 UTC