Forest Du Schwartz - Beer Recipe - Brewer's Friend

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Forest Du Schwartz

204 calories 18.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Wednesday July 15th 2020
1.062
1.012
6.5%
28.5
36.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 21.6%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 28.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.6%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.6%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 3.6%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.8%
2 oz American - Black Malt2 oz Black Malt 28 500 0.9%
5 lb Cherry, dark sweet5 lb Cherry, dark sweet 6.4 0 36%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 20 66.7%
0.50 oz Jarrylo0.5 oz Jarrylo Hops Pellet 12 Boil 15 min 8.51 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Burton Water Salts Water Agt Mash 0 min.
2 oz Natural Cherry Flavoring Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
12 qt Kiss Nylon Bag Infusion 158 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.29 g | 17.2 qt) 4.18 16.7  
Mash volume with grains (equipment estimates 4.29 g | 17.2 qt) 4.65 18.6  
Grain absorption losses (steeping) -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 4.36 g | 17.4 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 2.8 11.2  
Top off amount 2.45 9.8  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.63 26.5
Equipment Profile Used: System Default
"Forest Du Schwartz" Fruit Beer recipe by Critter. Partial Mash, ABV 6.54%, IBU 28.51, SRM 36.94, Fermentables: (Dry Malt Extract - Extra Light, Pale 2-Row, Caramel / Crystal 80L, Carafa II, Chocolate Wheat, Special B, Black Malt, Cherry, dark sweet) Hops: (Cascade, Jarrylo) Other: (Burton Water Salts, Natural Cherry Flavoring)
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  • Last Updated: 2020-07-15 14:22 UTC