Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9 lb |
Crisp Malting - Europils Malt9 lb Europils Malt |
$ 2.09 / lb
$ 18.81 |
37.5 |
1.87 |
56.3% |
|
4.10 lb |
Flaked Wheat4.1 lb Flaked Wheat |
$ 0.80 / lb
$ 3.28 |
34 |
2 |
25.6% |
|
1.90 lb |
Flaked Oats1.9 lb Flaked Oats |
$ 0.80 / lb
$ 1.52 |
33 |
2.2 |
11.9% |
|
0.50 lb |
Cane Sugar0.5 lb Cane Sugar |
|
46 |
0 |
3.1% |
|
0.50 lb |
Rice Hulls0.5 lb Rice Hulls |
|
0 |
0 |
3.1% |
|
16 lbs / $ 23.61
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.25 oz |
Saaz1.25 oz Saaz Hops |
$ 1.75 / oz
$ 2.19 |
Pellet |
3.5 |
Boil
|
60 min |
17.15 |
55.6% |
|
1 oz |
BSG - Saaz1 oz Saaz Hops |
$ 1.75 / oz
$ 1.75 |
Pellet |
3.5 |
Boil
|
10 min |
4.97 |
44.4% |
|
2.25 oz
/ $ 3.94
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.25 oz |
Saaz (Pellet) 2.2499999948533 oz Saaz (Pellet) Hops |
$ 1.75 / oz
$ 3.94 |
22.12 |
100% |
|
2.25 oz
/ $ 3.94
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
|
122 °F |
122 °F |
15 min |
|
|
|
|
122 °F |
131 °F |
10 min |
|
|
|
|
131 °F |
152 °F |
45 min |
|
|
|
|
152 °F |
168 °F |
10 min |
Starting Mash Thickness:
1.33 qt/lb
|
Target Water Profile
Oak Lodge Water Supply
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
2 ML of lactic acid to strike water
Wheat naturally lowers pH, so you only need a tiny bit.
1t calcium chloride
Soft, pillowy mouthfeel to support the wheat. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
low efficiency again even though I didnt do overnight mash and dad to do a 2 hr boil as the recommended water was more than I needed. Did a late stir, should have done a few earlier.
only had 4.1 of flaked wheat so added .4 to the flaked oats
ai had suggest saphire hops (3.1) fo finish which I had but must have used on last one so went back to all saaz
The euro pils was a swap for Weyerman Pils as they ran out (Bader) and also it was Canada Malting not Crisp (not in the list)
HOPS:
Classic: Noble Hops (Saaz or Hallertau Mittelfrüh).
The Coriander
Make sure you crush the seeds just enough to crack the hulls. If they go in whole, you get very little flavor. If you grind them into a powder, they can make the beer taste "hammy" or like celery. A quick pulse in a spice grinder or a smash with a heavy pan is perfect.
The Strategy: Keep the bitterness low (~15 IBU). The hops are just there to balance the wheat sweetness.
Pitching Day 0 60°F–62°F Cold Pitch. Knock out the wort to 60°F, pitch, and set the controller to 62°F.
Early Ferment Days 1–2 62°F Clean Foundation. Keeps the pear and apple esters delicate and the finish crisp.
Mid-Ferment Days 3–5 66°F The Step Up. Raise 2°F per day. This keeps the yeast active as the alcohol rises.
The PeakDays 6–8 70°F Aroma Boost. This is where the yeast interacts with the Coriander Powder to create that "Belgian spice" profile.
The FinishDays 9–11 72°F Free Rise/Clean. Ensures the yeast "moops up" any leftover diacetyl or sulfur.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-05-04 15:44 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
