Laranjoint Page 1 of 2

Laranjoint
American Wheat Beer (1 D)
Type: All Grain Date: 28 Dec 2021
Batch Size: 50,00 l Brewer: Igor
Boil Size: 65,66 l Asst Brewer:
Boil Time: 60 min Equipment: 01-Dasmotanha
End of Boil Vol: 58,16 l Efficiency: 80,00 %
Final Bottling Vol: 48,00 l Est Mash Efficiency: 91,2 %
Fermentation: Ale, Three Stage Taste Rating: 30,0
Taste Notes:
Prepare for Brewing

◯ Clean and Prepare Brewing Equipment

◯ Total Water Needed: 80,43 l
◯ Mash Water Acid:

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
6,00 kg Pilsen (Agraria) (2,0 SRM) Grain 1 61,5 %
2,00 kg Viking Wheat Malt (3,0 SRM) Grain 2 20,5 %
1,50 kg Oats, Flaked (1,0 SRM) Grain 3 15,4 %
0,25 kg BlackSwaen©Biscuit (41,0 SRM) Grain 4 2,6 %
Mash Steps
Step
Name Description Step Time
Temperature
Mash Step Add 31,32 l of water at 46,9 C 44,0 C 15 min
Mash Step Heat to 52,0 C over 8 min 52,0 C 10 min
Mash Step Heat to 66,0 C over 14 min 66,0 C 15 min
Mash Step Heat to 78,0 C over 12 min 78,0 C 10 min

◯ Sparge Water Acid:

◯ Fly sparge with 49,10 l water at 75,6 C
◯ Add water to achieve boil volume of 65,66 l
◯ Estimated pre-boil gravity is 10,541 Plato

Boil Ingredients
Amt Name Type # %/IBU
25,00 g Magnum [12,00 %] - Boil 60,0 min Hop 5 14,3 IBUs
25,00 g Citra [12,00 %] - Boil 15,0 min Hop 6 7,8 IBUs
25,00 g Simcoe [13,00 %] - Boil 15,0 min Hop 7 8,4 IBUs
Steeped Hops
Amt Name Type # %/IBU
25,00 g Citra [12,00 %] - Steep/Whirlpool 0,0 min Hop 8 0,0 IBUs
25,00 g Simcoe [13,00 %] - Steep/Whirlpool 0,0 min Hop 9 0,0 IBUs

◯ Estimated Post Boil Vol: 58,16 l and Est Post Boil Gravity: 12,069 Plato

Cool and Transfer Wort

◯ Cool wort to fermentation temperature

◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 50,00 l

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

file:///C:/Users/ander/Documents/BeerSmith2/Reports/bsxtmp_19066.htm 28/12/2021
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Amt Name Type # %/IBU

1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 10 -

◯ Measure Actual Original Gravity _______ (Target: 12,069 Plato)

◯ Measure Actual Batch Volume _______ (Target: 50,00 l)
◯ Add water if needed to achieve final volume of 50,00 l

Fermentation

◯ 28 Dec 2021 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)

◯ 01 Jan 2022 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
◯ 11 Jan 2022 - Tertiary Fermentation (14,00 days at 18,3 C ending at 18,3 C)

Dry Hop and Bottle/Keg

◯ Measure Final Gravity: _________ (Estimate: 2,523 Plato)

◯ Date Bottled/Kegged: 25 Jan 2022 - Carbonation: Keg with 11,86 PSI
◯ Age beer for 30,00 days at 18,3 C
◯ 24 Feb 2022 - Drink and enjoy!

Notes

file:///C:/Users/ander/Documents/BeerSmith2/Reports/bsxtmp_19066.htm 28/12/2021