Ginger American Wheat - Beer Recipe - Brewer's Friend

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Ginger American Wheat

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alexandre Persevalli
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday July 15th 2017
1.052
1.010
5.4%
23.1
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg German - Pilsner2.9 kg Pilsner 38 1.6 50%
2.90 kg American - Wheat2.9 kg Wheat 38 1.8 50%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Willamette40 g Willamette Hops Pellet 4.5 Boil 60 min 19.21 66.7%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 0 min 16.7%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 10 min 3.87 16.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Ginger (sliced) Spice Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike water / mash in Infusion -- 68 °C 90 min
Mash Out Infusion -- 76 °C 10 min
20 L Batch Sparge Sparge -- 76 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 19.4 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

2 pkg of US-05, rehidrated.
Primary Fermentation @ 18c. Secondary @ 22c.
Short condition (1 week) @ 10c.
Sliced root ginger at 10 min boil (3 grams per liter).
Few more grams per liter during aging to adjust to your taste (thats why I do the conditioning process, not required for other reasons, just to adjust ginger flavor intensity). This step is performed by using Ginger extract / tee , 2g per liter, directly into the fermenter.

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  • Last Updated: 2017-08-19 10:53 UTC