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Meet the Wheat

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 18 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday August 10th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
30.50 lb Briess - Wheat Malt, White30.5 lb Wheat Malt, White 39.1 2.5 67.8%
10 lb Finland - Pale Ale Malt10 lb Pale Ale Malt 36 2 22.2%
2.25 lb Flaked Oats2.25 lb Flaked Oats 33 2.2 5%
2.25 lb Flaked Wheat2.25 lb Flaked Wheat 34 2 5%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Yakima Chief Hops - Simcoe6 oz Simcoe Hops Pellet 13.6 Whirlpool at 180 °F 10 min 11.11 23.1%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.5 Whirlpool at 180 °F 10 min 3.13 7.7%
14 oz Yakima Valley Hops - Mosaic14 oz Mosaic Hops Pellet 11.5 Dry Hop Day 3 12.89 53.8%
4 oz Yakima Chief Hops - Simcoe4 oz Simcoe Hops Pellet 13.6 Dry Hop Day 3 4.36 15.4%
26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Citric acid Water Agt Mash 1 hr.
17.35 g Epsom Salt Water Agt Mash 1 hr.
27.90 g Table Salt Water Agt Mash 1 hr.
8 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1602 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.26 psi       Temp: 36 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 20.1 112.7 180.1 63.5 1.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 gal 154-5F Strike Temp Strike 155 °F 142 °F 60 min
15.5 gal No hotter than 180F Fly Sparge 170 °F 160 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.5 gal (78 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.5 gal (30 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.23 gal (72.9 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 6.23 gal (24.9 qt) sparge/top-off. 14.63 58.5  
Strike water volume at mash thickness of 1.3 qt/lb 14.63 58.5  
Mash volume with grains (equipment estimates 17.93 g | 71.7 qt) 18.23 72.9  
Grain absorption losses -5.63 -22.5  
Remaining sparge water volume (equipment estimates 10.75 g | 43 qt) 11.25 45  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.5 g | 78 qt) 20 80  
Boil off losses -1.5 -6  
Post boil Volume 18 72  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Top off amount 0.3 1.2  
Going into fermentor 18 72  
Total: 25.88 103.5
Equipment Profile Used: System Default
 
Notes

NEEDS >4LBS RICE HULLS

Sparge pH should be 3.55 after
5ml Lactic and 8g Citric Acid

Pitch yeast @ 18C then add +0.5C/day for 4 days
After it hits 1.020, then add +1C/day until it hits 22C

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  • Last Updated: 2020-01-28 20:32 UTC