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Wheatwine

265 calories 20 carbs
Beer Stats
Method: BIAB
Style: Wheatwine
Boil Time: 90 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 265 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Monday September 9th 2019
1.081
1.010
9.38%
53.81
8.24
5.3
 
Fermentables
Amount Fermentable PPG °L Bill %
700 g German - Pale Ale700 g Pale Ale 39 2.3 43.7%
600 g German - Wheat Malt600 g Wheat Malt 37 2 37.5%
150 g German - Dark Wheat150 g Dark Wheat 39 6.5 9.4%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 42 0.5 6.2%
50 g German - CaraMunich I50 g CaraMunich I 34 39 3.1%
1.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 g Warrior4 g Warrior Hops Pellet 16 Boil 60 min 48.56 44.4%
5 g Motueka5 g Motueka Hops Pellet 7 Boil 10 min 5.25 55.6%
 
Mash Guidelines
Amount Description Type Temp Time
6 L Temperature 65 °C 240 min
 
Other Ingredients
Amount Name Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
25 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 78 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 gr each gipum, chloride, mag
Mash Chemistry and Brewing Water Calculator
Method: BIAB, Style: Wheatwine, ABV 9.38%, IBU 53.81, SRM 8.24, Fermentables: (Pale Ale, Wheat Malt, Dark Wheat, Corn Sugar - Dextrose, CaraMunich I) Hops: (Warrior, Motueka) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, Magnesium Chloride)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-03 18:19 UTC
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