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Kent's Hollow Leg System


Details

Beer Style
6D American Wheat or Rye Beer (BJCP)
Brewing Method
All grain 
Brew Type
Wheat 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
446.6 points
Potential Extract
312.6 points (70% from recipe)
Anticipated OG
1.063 SG
Boil SG
1.045 SG (at start of boil)
Anticipated Color
4.5 SRM     
Estimated IBU
18.4 IBU
Estimated FG
1.015 SG
Estimated Alcohol
6.2 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

6D American Wheat or Rye Beer
Original Gravity
1.040-1.055 SG
Final Gravity
1.008-1.013 SG
Alcohol
4.0-5.5 %abv
Bitterness
15.0-30.0 IBU
Color
3.0-6.0 SRM
 
OG
1.063 SG High
FG
1.015 SG High
Alcohol
6.2 %abv High
Bitterness
18.4 IBU
Color
4.5 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pale Malt 5.8 lbs 1.7 °L 38 ppg 50.0 %
Briess White Wheat Malt 5.8 lbs 2.6 °L 39 ppg 50.0 %
Totals 11.6 lbs 446.6 points 100%

Fermentables

Name: Gambrinus Pale Malt
Amount: 5.8 lbs
Color: 1.7 °L
Potential: 38 ppg
% Grist50.0 %
Name: Briess White Wheat Malt
Amount: 5.8 lbs
Color: 2.6 °L
Potential: 39 ppg
% Grist50.0 %
Totals
Amount: 11.6 lbs
Potential: 446.6 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Willamette 1.00 oz @ 5.0 %AA (5.0 AAU) 18.4 (34.3 %) Boil 60 min
Centennial 0.30 oz @ 9.0 %AA (2.7 AAU) 0.0 (0.0 %) Boil 0 min
Willamette 0.30 oz @ 5.0 %AA (1.5 AAU) 0.0 (0.0 %) Boil 0 min
Totals 1.6 oz
Hop: Willamette
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 60 min
Hop: Centennial
Amount: 0.3 oz
%AA: 9.0
When: Boil
Time: 0 min
Hop: Willamette
Amount: 0.3 oz
%AA: 5.0
When: Boil
Time: 0 min
Totals
Amount: 1.6 oz

Yeast

Name Attenuation When
Wyeast 1010 American Wheat 76 % Primary
Name: Wyeast 1010 American Wheat
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.