Rote Grütze Bier - Beer Recipe - Brewer's Friend

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Rote Grütze Bier

218 calories 24.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pete.B
Calories: 218 calories (Per 330ml)
Carbs: 24.8 g (Per 330ml)
URL: http://learn.kegerator.com/belgian-cherry-tart-rec
Created: Wednesday May 27th 2020
1.070
1.021
6.4%
27.8
4.8
5.7
121.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Briess - Brewers Malt 2-Row8 kg Brewers Malt 2-Row $ 5.40 / kg
$ 43.20 		37 1.8 87%
0.70 kg Bestmalz - BEST Caramel Pils0.7 kg BEST Caramel Pils $ 6.21 / kg
$ 4.35 		37 2.43 7.6%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late fermenter addition) $ 10.00 / kg
$ 5.00 		41 1 5.4%
9.20 kg / $ 52.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Hallertau Hersbrucker65 g Hallertau Hersbrucker Hops $ 0.10 / g
$ 6.20 		Pellet 4.5 Boil 60 min 27.84 100%
65 g / $ 6.20
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc / 3 Each $ 0.50 / each
$ 0.25 		Fining Boil 15 min.
500 g Lactose $ 11.00 / kg
$ 5.50 		Other Secondary 50 days
1.14 kg Cherries $ 7.50 / kg
$ 8.55 		Flavor Secondary 50 days
1.14 kg Strawberries $ 7.50 / kg
$ 8.55 		Flavor Secondary 50 days
1.14 kg Raspberries $ 9.90 / kg
$ 11.29 		Flavor Secondary 50 days
1.14 kg Red Currants $ 6.80 / kg
$ 7.75 		Flavor Secondary 50 days
1 each Vanilla Pod $ 3.25 / each
$ 3.25 		Spice Secondary 2 min.
0.50 each Cinnamon stick $ 0.60 / each
$ 0.30 		Spice Secondary 1 min.
241 g Dry Malt Extract $ 15.00 / kg
$ 3.62 		Other Bottling 0 min.
$ 49.05
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
$ 13.95 / each
$ 13.95
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 13.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 241 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion 72 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.34 L. Suggest reducing initial strike volume to 39.66 L and adding 2.94 L sparge/top-off. 42.6
Strike water volume (equipment estimates 40.6 L) 42.6
Mash volume with grains (equipment estimates 46.4 L) 48.3
Grain absorption losses -8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 27 L) 25
Total: 42.6  
Equipment Profile Used: System Default
 
Notes

Steep the Cara-Pils and 2-row base malt 152° for an hour or until starch conversion is complete, then mash out at 170° and sparge with 180° degree water.
Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast.

After primary fermentation has completed (2-3 weeks), dump the 2.5 pounds each of frozen cherries, strawberries, raspberries and red currents in the bottom of the fermenter in mesh bag with vanilla pod and cinanamon stick. Rack the beer on top of the fruit.
Get frozen berries from http://www.frozberries.com.au/products_-_vic.html
Ferment in secondary for as long as you can stand it. I recommend a minimum of two months.

Then, bottle with corn or cane sugar to 2.5 volumes of CO2.

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  • Last Updated: 2021-01-19 04:53 UTC