Workin' For The Week - Beer Recipe - Brewer's Friend

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Workin' For The Week

203 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Exit 12 Brewing
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday March 29th 2018
1.061
1.017
5.9%
15.7
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 47.2%
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 35.4%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 3.9%
0.70 lb German - CaraFoam0.7 lb CaraFoam 37 1.8 5.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.9%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 45 min 12.47 50%
1 oz Spalt1 oz Spalt Hops Pellet 2.6 Boil 10 min 3.2 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz raspberries Flavor Primary 14 days
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hefen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 10 75 25 0
Mash ph between 5.2 - 5.6
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.76 19.1  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

3/29/18 -- OYL Bavarian Wheat 025 yeast not available on Yeast Calculator. WOULD PREFER 025.

Looking into adding raspberries.

4/10/18 -- Choose WYeast 3068, not available on this calculator.

4/16/18 -- BREW DAY! Bought & froze 12oz Raspberries to add in primary fermenter.

Water Chemistry (4.5 gal ea. for strike & sparge water)

Strike Water
Gypsum - .80g
Calcium Carbonate - 3.9g
Calcium Chloride - 2.7g
Table Salt - .40g (Actually added .02 more than suggested by accident)

Crushed grain at approx .350 setting

Heating up 4.5 gal strike water to 167 (was supposed to be 166) degrees. Target mash temp = 154 degrees. Actual mash temp = 153.9!!!!

Grain bed temp after 75 min = 152.4 degrees. Lost approx 1.5 degrees in 75 minutes.

Sparge Water
Gypsum - .80g
Calcium Carbonate - 3.9g
Calcium Chloride - 2.7g
Table Salt - .40g

Added 4.5 gallons of 169 degree batch sparge water to = 158.8 degree sparge for 60 minutes

Pitched yeast at 70 degrees -- WYeast 2068 Weihenstephan Wheat (not available on this app) w/ 12oz raspberries in hop bag.

OG: 1.061 (Supposed to be 1.052) currently slated to be 75% efficiency.
Initial Yield: Approx. 5 1/4 gallons

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  • Last Updated: 2018-06-27 01:13 UTC