Wheatwine
10.0% / 23.8 °P
Recipe by
Durul Güven
All Grain
Brewster Beacon 40L
84.5% efficiency
Batch Volume: 24 L
Boil Time: 90 min
Mash Water: 27.09 L
Sparge Water: 10 L @ 78 °C
Total Water: 37.09 L
Boil Volume: 31.44 L
Pre-Boil Gravity: 1.077
Vitals
Original Gravity: 1.100
Final Gravity (Adv): 1.024
IBU (Tinseth): 45
BU/GU: 0.45
Color: 10.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 64 °C — 45 min
Temperature — 68 °C — 45 min
Temperature — 76 °C — 10 min
Malts (8.64 kg)
5.49 kg (57.4%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.2 kg (12.6%) — Weyermann Pilsner — Grain — 1.7 SRM
940 g (9.8%) — Weyermann Vienna Malt — Grain — 3 SRM
500 g (5.2%) — Weyermann Abbey Malt — Grain — 22.5 SRM
240 g (2.5%) — Weyermann Caramunich II — Grain — 63 SRM
210 g (2.2%) — Cargill (Gambrinus) Honey Malt — Grain — 30 SRM
60 g (0.6%) — Weyermann Carabohemian — Grain — 100 SRM
Other (920 g)
470 g (4.9%) — Sugar, Table (Sucrose) — Sugar — 1 SRM
450 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (97 g)
23 g (33 IBU) — Waimea 15.5% — First Wort
23 g (12 IBU) — Pacific Jade 14.8% — Boil — 15 min
39 g — Pacifica 5.5% — Boil — 0 min
12 g — Pacific Jade 13% — Boil — 0 min
Miscs
2.3 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.2 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
3 g — Epsom Salt (MgSO4) — Mash
0.2 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1.3 pkg — Wyeast Labs 2565 Kolsch Yeast 77%
Fermentation
Primary — 19 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.3 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
65