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Authenticity - Fruit Base

149 calories 16 carbs
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 45% (steeping grains only)
Source: J.M.R.
Calories: 149 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Wednesday August 1st 2018
1.045
1.012
4.25%
26.8
3.97
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 29.4%
3.3 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 48.5%
5.3 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 14.7%
0.5 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 7.4%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 15.16 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 11.65 50%
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 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
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5 20  
Grain absorption losses (steep / mash) -0.19 -0.8  
Boil water added to kettle 5.86 23.5  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Starting boil volume 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Top off amount 0.28 1.1  
Total: 6.33 25.3
 
Notes

The extract beer base I have been using for experimentation with different fruits.

  • 3 gallon steep @157F
  • 5.5 gallon boil - needs to be increased as my 10 gallon kettle has close to 20% evaporation loss of wort.
  • 1oz Saaz (Czech) @60mins - 1oz Saaz (Czech) @30mins
  • Chilled with immersion chiller using ice bath via submersible pump to 78F - Yeast pitched (1 pack WLP320 - no starter)
  • Transfered to 6.5 gallon carboy via ball valve and sealed with blow off tube
  • Placed in wine closet completely free of outside light - room temperature

  • Noticeable clumping of yeast and forming of top layer within 12 hours
  • Large Krausen seen and vigorous fermentation/bubbling within 24 hours.
  • Will primary 2 weeks then be racking onto 6.75lbs freshly mashed mango for 1-2 weeks in a 5 gallon carboy
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  • Last Updated: 2018-08-01 04:53 UTC