sour or not? - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

sour or not?

218 calories 20.7 g 12 L
brewer logo
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 6.83 liters (ending kettle volume)
Pre Boil Size: 8.31 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (ending kettle)
No Chill: 20 minute extended hop boil time
Hop Utilization: 95%
Calories: 218 calories (Per 12L)
Carbs: 20.7 g (Per 12L)
Created: Friday December 4th 2020
Similar Recipes

Tagay!! - Ube/Macapuno Cheesecake Farmhouse

by HopMantis Brewing Co

OG: 1.068 FG: 1.020 ABV: 6.3% IBU: 23

1.066
1.014
6.9%
22.6
5.3
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Simpsons - Finest Pale Ale Golden Promise1000 g Finest Pale Ale Golden Promise 37 2.4 47.4%
600 g Weyermann - Acidulated600 g Acidulated - (late mash tun addition) 27 3.4 28.5%
50 g Weyermann - Acidulated50 g Acidulated 27 3.4 2.4%
100 g Simpsons - Wheat Malt100 g Wheat Malt 36.576 2.8 4.7%
100 g Flaked Oats100 g Flaked Oats 33 2.2 4.7%
158 g Cane Sugar158 g Cane Sugar - (late boil kettle addition) 46 0 7.5%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.7%
2,108 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Vic Secret3 g Vic Secret Hops Pellet 15.5 Boil 30 min 19.2 50%
3 g Vic Secret3 g Vic Secret Hops Pellet 15.5 Hop Stand 0 min 3.4 50%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Grams
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 31.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Fuente Primavera
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 23 19 36 44 297
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 L Temperature 65 °C 65 °C 90 min
4.5 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.6
Mash volume with grains 6.8
Grain absorption losses -1.9
Remaining sparge water volume 5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.5 L) 8.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 5.6 L) 6.8
Hops absorption losses (whirlpool, hop stand) -0
Estimated amount in fermentor 6.8
Total: 11.1  
Equipment Profile Used: System Default
 
Notes

Se hace un partial mash. Por un lado la malta base, por el otro los 600 g de acidulated malt. A los 60 min de macerado se mezclan ambos mash, para seguir macerando durante otros 30 min.

Los 158 g de cane sugar corresponden a 200 g de chucherías (moras). Que se añadirán a los 15 min de ebullición.

El priming se hará con un sirope elaborado previamente a usando 40 g de chuches (los cuales contienen 31 g de azúcares necesarios para el priming). También se le añadirá colorante alimentario rojo para corregir el color.

Last Updated and Sharing
 
401
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-08 00:19 UTC