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Mjolbir

323 calories
Method: BIAB
Style: Wheatwine
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/make-your-best-wheatwine/
Calories: 323 calories (Per 12oz)
Share: <EMBED>
1.097
1.023
9.72%
68.76
12.01
5.46
 
Brew Log History

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Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb Briess - Wheat Malt, White6.5 lb Wheat Malt, White 39.1 2.5 58.8%
3 lb American - Vienna3 lb Vienna 35 4 27.1%
10 oz German - CaraMunich I10 oz CaraMunich I 34 39 5.6%
10 oz United Kingdom - Maris Otter Pale10 oz Maris Otter Pale 38 3.75 5.6%
5 oz German - Melanoidin5 oz Melanoidin 37 25 2.8%
11.06 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.85 oz Warrior0.85 oz Warrior Hops Pellet 16 Boil 60 min 63.96
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.8
0.5 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 0 min
0.5 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days
 
Mash Guidelines
Amount Description Type Temp Time
4.8 galInfusion152 °F60 min
 
Other Ingredients
Amount Name Type Use Time
4 g Calcium Chloride Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
Bootleg Biology - Aurora
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
75 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 262 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Nashville Municipal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: https://beerandbrewing.com/make-your-best-wheatwine/, Method: BIAB, Style: Wheatwine, ABV 9.72%, IBU 68.76, SRM 12.01, Fermentables: (Wheat Malt, White, Vienna, CaraMunich I, Maris Otter Pale, Melanoidin) Hops: (Warrior, Hallertau Mittelfruh, Nelson Sauvin) Other: (Calcium Chloride, Gypsum)
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View Count: 71
Brew Count: 1
Last Updated: 2019-04-20 14:25 UTC
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