American Raspberry Ale v. 1.0 - Beer Recipe - Brewer's Friend

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American Raspberry Ale v. 1.0

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday May 29th 2020
1.054
1.013
5.4%
13.3
7.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Avangard - Pale Ale Malt4 kg Pale Ale Malt 39 2 93%
0.30 kg Pauls Malt - Light Crystal Malt - Lucky Squid0.3 kg Light Crystal Malt - Lucky Squid 34 45.53 7%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Warrior4.5 g Warrior Hops Pellet 17.7 First Wort at 95 °C 30 min 13.25 100%
4.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
3.70 ml Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 galones Infusion 74 °C 67 °C 60 min
18 L 3.6 galones Batch Sparge 88 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.9
Mash volume with grains (equipment estimates 14.7 L) 15.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 15 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 17
Top off amount 1
Going into fermentor 18
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

Preparación de la fruta:

1.- Congelarla durante 3 días mínimo
2.- Desinfectar la fruta sumergiéndola en vodka por al menos 5 min
3.- Sanitizar todos los utensilios a utilizar (bolsas, recipientes, licuadora)
4.- Escurrir la fruta
5.- Licuar 1 kg de fruta y traspasar a la bolsa
6.- Agregar al fermentador

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  • Last Updated: 2024-01-27 15:20 UTC