Berries, not bats - Beer Recipe - Brewer's Friend

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Berries, not bats

312 calories 23.1 g .5 L
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 9.6 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 312 calories (Per .5L)
Carbs: 23.1 g (Per .5L)
Created: Tuesday July 7th 2020
1.068
1.008
7.9%
0.0
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Vienna2 kg BEST Vienna 37 3.8 52.6%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt 37.7 2.2 26.3%
0.80 kg Strawberry0.8 kg Strawberry - (late fermenter addition) 3.15 0 21.1%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Whirlpool at 50 °C 30 min 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
25 g Lactic acid Water Agt Sparge 0 min.
2 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Brisbane 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 69.5 °C 69.5 °C --
Infusion 65 °C 65 °C 120 min
3 L Sparge 65 °C 65 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.5 L) 16.9
Mash volume with grains (equipment estimates 18.5 L) 18.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.6 L) 13
Boil off losses -2.9
Post boil Volume (equipment estimates 9.8 L) 10
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 9.9 L) 9.6
Total: 16.9  
Equipment Profile Used: System Default
 
Notes

Will drop Ph to 4.5 or so after short after mash boil, then add lactobacillus and throw in oven at 32 d for 24+ hours.

Then will boil, etc, dance around and get drunk.

Soured nicely, down to 3.19~ pH in about 26 hrs

In fermenter 14-07-2020, 12:40am

FG - 1.008

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  • Last Updated: 2020-10-11 01:19 UTC