Fruit Tart 06/24/2020 Mango - Beer Recipe - Brewer's Friend

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Fruit Tart 06/24/2020 Mango

145 calories 15 g 16 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 145 calories (Per 16oz)
Carbs: 15 g (Per 16oz)
Created: Monday June 22nd 2020
1.044
1.011
4.3%
3.5
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Belgian - Pilsner110 lb Pilsner 37 1.6 62.9%
25 lb American - White Wheat25 lb White Wheat 40 2.8 14.3%
10 lb Belgian - Aromatic10 lb Aromatic 33 38 5.7%
10 lb Rolled Oats10 lb Rolled Oats 33 2.2 5.7%
10 lb German - Spelt Malt10 lb Spelt Malt 37 2 5.7%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.7%
175 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Styrian Goldings6 oz Styrian Goldings Hops Pellet 2.7 First Wort 60 min 3.5 100%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1524 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 0 75 55 0
70 gal strike water (60 above false bottom) at 167 F
30 g gypsum in mash
25 g Epsom salt in mash
50 g CaCl in mash
30 ml 88% lactic in mash
~65 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 gal Strike 167 °F 154 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 106.73 gal (426.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 94.73 gal (378.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 66.5 gal (266 qt) 52.5 210  
Strike water volume at mash thickness of 1.2 qt/lb 52.5 210  
Mash volume with grains 66.5 266  
Grain absorption losses -21.88 -87.5  
Remaining sparge water volume 81.63 326.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.73 g | 426.9 qt) 112 448  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 110.28 g | 441.1 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 134.13 536.5
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap prior to boil
perform short ~5-10 min boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 2-3 days until desired sour level as determined by pH and taste
bring back to full boil and finish process like regular brew
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
ferment at 68F
Add fruit towards end of primary fermentation

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  • Last Updated: 2020-06-24 16:38 UTC