Summer Zest - Beer Recipe - Brewer's Friend

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Summer Zest

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.31 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
2.50 (2 Reviews)

Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday May 8th 2020
1.048
1.010
5.0%
30.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Bohemian Pilsner Malt9 lb Bohemian Pilsner Malt 36.8 2.43 40.9%
8 lb Great Western - White Wheat8 lb White Wheat 37 3.5 36.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 9.1%
2 lb Honey2 lb Honey - (late boil kettle addition) 35 2 9.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Warrior0.6 oz Warrior Hops Pellet 16 Boil 60 min 19.03 13%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Boil 15 min 11.8 43.5%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Dry Hop 0 days 43.5%
4.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 tbsp lemon zest Flavor Boil 10 min.
0.50 tsp grains of paradise Water Agt Mash --
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 9 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 qt Batch Sparge 165.9 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.39 qt). Suggest reducing initial water volume to 11.83 gal (47.32 qt) and adding 0.6 gal (2.39 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.93 g | 35.7 qt) 9.81 39.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.43 g | 49.7 qt) 13.31 53.2  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.06 64.2
Equipment Profile Used: System Default
"Summer Zest" Weizen/Weissbier beer recipe by gene gene. All Grain, ABV 4.99%, IBU 30.83, SRM 4.56, Fermentables: (Bohemian Pilsner Malt, White Wheat, Flaked Oats, Rice Hulls, Honey) Hops: (Warrior, Lemondrop) Other: (Whirlfloc, Beer Nutrient, lemon zest, grains of paradise)
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  • Last Updated: 2020-05-22 16:38 UTC