Roselle's Sage Aledvice - Beer Recipe - Brewer's Friend

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Roselle's Sage Aledvice

179 calories 14.4 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 20 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.180 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday November 16th 2020
1.055
1.008
6.2%
0.0
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45.67 oz Brown Sugar45.67 oz Brown Sugar 45 15 45.3%
1.05 oz Molasses1.05 oz Molasses 36 80 1%
3.33 lb Dry Malt Extract - Amber3.33 lb Dry Malt Extract - Amber 42 10 52.9%
0.75 oz Lactose (Milk Sugar)0.75 oz Lactose (Milk Sugar) - (late fermenter addition) 41 1 0.7%
100.75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Organic sage, freshly dried Water Agt Boil 20 min.
6 g Fresh organic creeping rosemary Herb Boil 20 min.
6.67 g Fresh organic lavender leaves Herb Boil 20 min.
33.33 g Roselle (Hibiscus), dried Herb Whirlpool 20 min.
20 each Dried juniper berries Flavor Whirlpool 20 min.
33.33 g fresh organic sage Herb Primary 11 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.67 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 31.4g       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.52 g | 6.1 qt) 4.52 18.1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 2 g | 8 qt) 5 20  
Boil off losses -0.5 -2  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Top off amount 3.51 14  
Going into fermentor 5 20  
Total: 8.03 32.1
Equipment Profile Used: System Default
 
Notes

LACTOSE AT BOTTLING

SPLIT LAVENDER AND ROSEMARY AMOUNTS IN HALF. BOIL ONE, DRY HOP THE OTHER

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  • Last Updated: 2020-11-23 00:31 UTC