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Summer Sour Wheat

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Saturday May 11th 2019

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

40.9

SRM (morey):

4.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Great Western - 2-Row5 lb 2-Row	43	2	45.5%
4.50 lb	American - White Wheat4.5 lb White Wheat	40	2.8	40.9%
0.50 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	4.5%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	4.5%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.5%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	36.85	50%
1 oz	Glacier1 oz Glacier Hops	Pellet	5.5	Boil	5 min	4.04	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Blanc (Pellet)	36.85	50%
1 oz	Glacier (Pellet)	4.04	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.75 qt		Sparge	--	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
15 ml	Lactic acid	Water Agt	Sparge	--
5 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.75 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.70 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Wheat 1010

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low
Optimum Temp:	58 - 74 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Priming Sugar

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

Kettle soured with sour starter added to the kettle after sparge. https://www.fivebladesbrewing.com/lactobacillus-starter-guide/

48 hours of kettle souring at 110 degrees.

0.17 oz of coriander seeds @ 15 mins before flame out
0.5 oz valencia orange peel at 5 mins

Last Updated and Sharing

224

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Brews

Public: Yup, Shared
Last Updated: 2019-05-18 14:25 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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