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Cobbler Summer Ale - Cool Change v2.1 (Single Hop Mandarina Bavaria)

137 calories 13 carbs
Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.3 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 64.6% (brew house)
Source: Lee Medling
Calories: 137 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Thursday December 15th 2016
1.042
1.008
4.49%
42.87
3.52
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 39.8%
2.6 kg German - Bohemian Pilsner2.6 kg Bohemian Pilsner 38 1.9 51.7%
0.2 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 4%
0.225 kg Rice Hulls0.225 kg Rice Hulls 0 0 4.5%
5.03 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.3 Boil 60 min 16.61 10.3%
60 g Mandarina Bavaria60 g Mandarina Bavaria Hops Pellet 8.3 Boil 10 min 24.09 41.4%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 8.3 Whirlpool at 87 °C 10 min 2.17 20.7%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 8.3 Dry Hop 10 days 27.6%
 
Mash Guidelines
Amount Description Type Temp Time
37.3 L Mash Temperature 65 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
1 each Campden tablet Water Agt Mash 70 min.
8 g Calcium Sulphate Water Agt Mash 70 min.
1 each Whilfloc Water Agt Boil 10 min.
1 tsp Yeast nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 301 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2.5 litre starter, 260g DME

Update from "Cobbler Summer Ale - Cool Change":

  • Switch from WLP320 American Hef to WLP090 San Diego Super to remove esters and add crispness
  • Reduced whirlpool hopping utilisation from 5% (previous thumb-suck) to 1% for IBU calculations (rough alignment with Lyrebird_Cycles IBU spreadsheet), since previous version was well under-bittered
  • Increase 10 minute hop addition to replace lost IBUs from the whirlpool, add 60 minute bittering addition
  • Lowered mash temp from 67 to 65 deg to improve attenuation and increase dryness / crispness
  • Single hop Mandarina Bavaria
  • Add rice hulls to improve recirculation rate
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-17 22:38 UTC
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