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Champagne Light RaspBerry Wheat

162 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DocD
Rating:
5.00 (1 Review)

Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday September 14th 2019
1.053
1.012
5.3%
26.0
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Canadian 2-Row Malt500 g Canadian 2-Row Malt 36 1.85 25.3%
500 g Canada Malting - White Wheat500 g White Wheat 31 3 25.3%
100 g Gambrinus - Melanoidin100 g Melanoidin 37 25 5.1%
100 g Canadian - Flaked Oats100 g Flaked Oats 33 1.5 5.1%
700 g American - Pale Ale700 g Pale Ale 37 3.1 35.4%
80 g DE - German - Acidulated80 g German - Acidulated 27 3.4 4%
1,980 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hop Union - Fuggle (3.5 AA) / 0.94 Ounces8 g Hop Union - Fuggle (3.5 AA) / 0.94 Ounces Hops Pellet 3.5 Boil 30 min 5.54 22.2%
10 g Lemondrop (6 AA) / 1.29 Ounces10 g Lemondrop (6 AA) / 1.29 Ounces Hops Pellet 6 Boil 15 min 7.67 27.8%
8 g Mandarina Bavaria (9.5 AA) / 0.89 Ounces8 g Mandarina Bavaria (9.5 AA) / 0.89 Ounces Hops Pellet 9.5 Boil 15 min 9.72 22.2%
10 g Lemondrop (6 AA) / 1.29 Ounces10 g Lemondrop (6 AA) / 1.29 Ounces Hops Pellet 6 Boil 5 min 3.08 27.8%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Whirlfloc Water Agt Mash 10 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 kg Raspberry Flavor Primary 3 days
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Beta-Glucanase Temperature -- 44 °C 20 min
Protein Mode Temperature -- 52 °C 20 min
Maltose mode Temperature -- 63 °C 35 min
Saccharification Temperature -- 73 °C 35 min
Mash Out Temperature -- 78 °C 10 min
0.6 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.4 L) 12.5
Mash volume with grains (equipment estimates 16.8 L) 12.9
Grain absorption losses -0.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 15.9 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11 L) 10
Total: 12.5  
Equipment Profile Used: System Default
 
Notes

Raspberries, 2 kg, blended and frozen -18C for several days prior. Added after short primary of 2-4 days, most of the sugar fermented out for a dry raspberry lemonade flavour.

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  • Last Updated: 2022-05-08 16:48 UTC