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Hvit vandrer

348 calories 29 carbs
Beer Stats
Method: BIAB
Style: Wheatwine
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jan Erik Johansen
Calories: 348 calories (Per 355mL)
Carbs: 29 g (Per 355mL)
Created Monday May 13th 2019
1.105
1.017
11.52%
64.17
6.71
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4500 g Briess - LME Pilsen Light4500 g LME Pilsen Light 37.6 2 46.9%
3000 g German - Pale Wheat3000 g Pale Wheat 39 1.5 31.3%
500 g German - CaraHell500 g CaraHell 34 11 5.2%
500 g Flaked Wheat500 g Flaked Wheat 34 2 5.2%
500 g German - Rye500 g Rye 38 3.5 5.2%
400 g Cane Sugar400 g Cane Sugar 46 0 4.2%
200 g German - CaraRed200 g CaraRed 34 20 2.1%
9.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Columbus40 g Columbus Hops Pellet 16.5 Boil 60 min 52.61 28.6%
40 g Hallertau Blanc40 g Hallertau Blanc Hops Pellet 10 Boil 10 min 11.56 28.6%
60 g Hallertau Blanc60 g Hallertau Blanc Hops Pellet 10 Dry Hop 10 days 42.9%
 
Mash Guidelines
Amount Description Type Temp Time
19 L Infusion 65 °C 60 min
12 L Sparge 77 °C 10 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Yeast nutrient Other Boil 15 min.
1 tsp Irish Moss Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 209 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Jan Erik Johansen, Method: BIAB, Style: Wheatwine, ABV 11.52%, IBU 64.17, SRM 6.71, Fermentables: (LME Pilsen Light, Pale Wheat, CaraHell, Flaked Wheat, Rye, Cane Sugar, CaraRed) Hops: (Columbus, Hallertau Blanc) Other: (Yeast nutrient, Irish Moss)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-16 18:35 UTC
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