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Gooseberry Wheat

194 calories 19 carbs
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 194 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Thursday August 15th 2019
1.059
1.013
6.13%
32.28
5.93
5.51
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 43.4%
1.5 lb American - Twilight Wheat1.5 lb Twilight Wheat 37 8.5 18.6%
32 oz Gooseberry32 oz Gooseberry - (late addition) 4.95 0 24.8%
0.5 lb American - Pale Spelt0.5 lb Pale Spelt 37.3 3 6.2%
9 oz In the Raw - Agave Nectar (Organic)9 oz Agave Nectar (Organic) 35 2 7%
8.06 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Yakima Chief Hops - Magnum0.5 oz Magnum Hops Pellet 11.6 Boil 50 min 32.21 50%
0.5 oz Yakima Chief Hops - Magnum0.5 oz Magnum Hops Pellet 11.6 Boil 1 min 0.07 50%
 
Mash Guidelines
Amount Description Type Temp Time
3.9 gal BIAB - No Sparge Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Gypsum Water Agt Mash 0 min.
0.1 tsp Canning Salt Water Agt Mash 0 min.
0.5 tsp Lactic acid Water Agt Mash 0 min.
1.5 tsp Pectin Enzyme Water Agt Primary 0 min.
1 each Servomyces Water Agt Boil 13 min.
0.5 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 4.45 17.8  
Grain absorption losses -0.69 -2.8  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Starting boil volume 3.81 15.2  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 2.5 10  
Total: 4.45 17.8
 
Notes

Gooseberries puréed in blender with 1c water and .25c vodka.
Agave and gooseberries added at flameout and allowed to rest 5 minutes before wort added to ice bath.

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  • Last Updated: 2019-09-02 19:02 UTC