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Wheat Beer April 2025

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 8.21 gallons
Post Boil Size: 7.17 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 198 calories (Per 350ml)
Carbs: 18.9 g (Per 350ml)

Created: Sunday April 13th 2025

Morning Bell

by Nikolnikov

OG: 1.053 FG: 1.012 ABV: 5.5% IBU: 9

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.4%

IBU (tinseth):

10.2

SRM (morey):

5.0

Mash pH

5.6

Cost $

42.28

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.50 kg	Simpsons - Finest Pale Ale Maris Otter4.5 kg Finest Pale Ale Maris Otter	$ 2.00 / lb $ 19.84	37	2.6	62.1%
1 kg	Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT	$ 5.50 / kg $ 5.50	38.1	3.5	13.8%
1.50 kg	Canada Malting - SUPERIOR PILSEN MALT1.5 kg SUPERIOR PILSEN MALT	$ 1.38 / lb $ 4.56	37.2	1.5	20.7%
0.25 kg	Canada Malting - Toasted Barley Flakes0.25 kg Toasted Barley Flakes	$ 5.50 / kg $ 1.38	28	1	3.4%
7.25 kg / $ 31.28

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 3.00 / oz $ 1.50	Pellet	4	Boil	60 min	5.08	33.3%
0.50 oz	Yakima Chief Hops - Saaz0.5 oz Saaz Hops		Leaf/Whole	3.5	Boil	60 min	4.04	33.3%
0.50 oz	Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 3.00 / oz $ 1.50	Pellet	4	Whirlpool	15 min	1.11	33.3%
1.50 oz / $ 3.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Artisan - Hallertau Mittelfruh (Pellet)	$ 3.00 / oz $ 3.00	6.19	66.6%
0.50 oz	Yakima Chief Hops - Saaz (Leaf/Whole)		4.04	33.3%
1.50 oz / $ 3.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.99279 gal	Strike	161 °F	152 °F	60 min
1.75556 gal	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Chalk	Water Agt	Sparge	1 hr.
10 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
5 g	Magnesium Chloride	Water Agt	Sparge	1 hr.
5 g	Baking Soda	Water Agt	Sparge	1 hr.
2 g	Citric acid	Water Agt	Mash	1 hr.
1 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

Fermentis - Safale-WB06

Amount:	1 Each	Cost:	$ 8.00 / each $ 8.00
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	59 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 8.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 30 psi Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
101	16.2	37.1	178	0	58.3
Mash Chemistry and Brewing Water Calculator

Notes

Planning to make enough wort to pump into conical thru a wort chiller(which doesn't quite get the wort cool enough for pitching yeast) with chiller coil purged with co2 and have 24 liters to ferment.
when wort is transferred keep 2 psi co2 and cool to 58F, leave over night and dump trub. add yeast replace spundling air lock @ 3 to 5 psi. keep temp to the yeast fav zone. after primary fermentation over. dump some yeast and close spundle air lock to 10 psi to finish ferment and carbonate.
dump yeast after 3 day cold crash/ leave 3 more days and pressure transfer to keg. refrigerate keg with 10 psi and in 2 weeks transfer to serving / bottling keg.
Brew Day Notes. predictions by the software re water short pre boil less than but gravity spot on. transfer to spike conical 6.5 / 25 liters and pre boil gravity 1.050 3 points away final gravity after boil about 1.060. Need to use ball valve, butterfly hard to control volume for Counter Flow Wort Chiller (CFWC) temp at 94 F but have chiller/coil to bring down to 68f/20c
using a sight glass (SG) for first time, shake and rattle the conical fermenter and there was an avalanche of trub into the SG. going to let it settle over night, and dump the trub and pitch yeast in the am.
April 20 it has fermented in conical at 66 half way then added spundle for 8 psi. April 26 SG 1.010 start cold crash today to 62 tommorrow 58 etc. In 7 days transfer to Keg.
lots of phenol, add a pak of yeast to keg. now 4 weeks later. transfer to another keg July 20.
sept 27 after being in the keezer at 33 F counter presure bottled 12 1 liter bottles. yeast reduced some of the phenol.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-09-27 20:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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