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White Legs Jalapeño Wheat clone

8567 calories 764.4 g 19 L
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 93%
Calories: 8567 calories (Per 19L)
Carbs: 764.4 g (Per 19L)
Created Wednesday July 8th 2020
1.049
1.009
5.2%
11.5
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pilsner2.4 kg Pilsner 37 1.8 50%
2.40 kg Canadian - Pale Wheat2.4 kg Canadian - Pale Wheat 36 2 50%
4.80 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.70 g Summit5.7 g Summit Hops Pellet 16.6 Boil 60 min 11.48 100%
5.70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
34 L No sparge Strike 67 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
283 g Jalapeno Spice Primary 4 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 each whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 0 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
 
Notes

https://byo.com/recipe/tribute-brewing-co-s-white-legs-jalapeno-wheat-clone/

Try to keep the chloride-to-sulfate ratio at 2:1. Mash the grains at 152 °F (67 °C) for 60 minutes. Sparge and collect the wort, boil for 60 minutes, adding the hops at the beginning of the boil.

Cool and ferment at 65 °F (18 °C) until specific gravity is unchanged for three days. Prepare the raw peppers by soaking them in brewery cleaner then sanitizing, removing tops, cutting in half, and removing the pith of some jalapeño halves to control the heat as desired. Add the prepared peppers after primary fermentation is complete. When the desired flavor, aroma and heat level is reached (between three and seven days), package either in a keg to about 2.5 volumes of CO2 or in bottles with corn sugar.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-10 22:00 UTC
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