Sherwit Beer Recipe | Extract American Wheat Beer | Brewer's Friend
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Sherwit

143 calories 13 g 330 ml
Beer Stats
Method: Extract
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Garth Brews
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday March 26th 2020
1.047
1.009
4.9%
14.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Wheat1.5 kg Liquid Malt Extract - Wheat 35 3 42.9%
1.50 kg Liquid Malt Extract - Wheat1.5 kg Liquid Malt Extract - Wheat - (late boil kettle addition) 35 3 42.9%
3 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
250 g Gladfield - Harraway's Rolled Oats250 g Harraway's Rolled Oats 39.1 1.4 7.1%
250 g Gladfield - Harraways Flaked Wheat250 g Harraways Flaked Wheat 35.4 1.6 7.1%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 10.05 42.9%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 10 min 4.86 57.1%
70 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Garth water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

For the hops, there is no option for 'dried cones', so what I have done is select pellets, but decrease the utilisation. Therefore, the weight it shows should be correct for your dried hops. To calculate the utilisation I consider that one needs roughly 5 times more wet hops compared to pellets. Then I also note that after drying your 1kg of wet hops came to ~300g of dried hops. Therefore, your utilisation is 1 / 5 * 1000 / 300 ~ 66%.

Note the LME is split in an early and late addition. Late addition should go in with roughly 10 mins left in boil.

Standard ferment, start somewhere between 18-20C. After 2/3 fermentation complete, start raising by ~0.5 a degree per day to a max of +4C to help ferment out.

Def don't put any Irish moss in this one. You want to keep the protein haze. Yeast nutrient is optional.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-26 09:52 UTC
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