OtruM 2 - Beer Recipe - Brewer's Friend

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OtruM 2

229 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ortum
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday December 13th 2020
1.070
1.011
7.7%
44.6
5.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 35 20 1.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.9%
11 lb American - Pilsner11 lb Pilsner 37 1.8 62.7%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.4%
3 lb Honey3 lb Honey - (late boil kettle addition) 35 2 17.1%
1.50 lb Cane Sugar1.5 lb Cane Sugar - (late boil kettle addition) 46 0 8.6%
0.50 oz Brown Sugar0.5 oz Brown Sugar - (late boil kettle addition) 45 15 0.2%
16 oz Montmorency Cherry Juice - US - Montmorency Cherry Juice - Cherry, Montmorency16 oz US - Montmorency Cherry Juice - Cherry, Montmorency - (late boil kettle addition) 3.55 0 5.7%
17.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Kirin II0.5 oz Kirin II Hops Leaf/Whole 8 Boil 60 min 13.19 11.8%
0.75 oz Kirin II0.75 oz Kirin II Hops Leaf/Whole 8 Boil 30 min 15.2 17.6%
1 oz Kirin II1 oz Kirin II Hops Leaf/Whole 8 Boil 5 min 5.26 23.5%
2 oz Kirin II2 oz Kirin II Hops Leaf/Whole 8 Whirlpool 0 min 10.89 47.1%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g corriander Spice Boil 5 min.
3 g sweet orange peel Flavor Boil 5 min.
3 g bitter orange peel Flavor Boil 5 min.
10 each saffron threads Spice Boil 5 min.
1 tbsp Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.25 tsp Ghost Pepper Spice Boil 5 min.
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Berkley, MI, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 8 6 11 27 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Acid Rest Infusion -- 95 °F 10 min
3 qt Protein Rest Infusion 95 °F 133 °F 15 min
3 qt Mash Infusion 133 °F 160 °F 45 min
3 qt Mash - out Infusion 160 °F 168 °F 5 min
2.5 gal Sparge Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 0.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.25 9  
Mash volume with grains (equipment estimates 3.14 g | 12.5 qt) 3.21 12.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.1 g | 24.4 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.48 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
"OtruM 2" Spice, Herb, or Vegetable Beer recipe by ortum. All Grain, ABV 7.72%, IBU 44.55, SRM 5.61, Fermentables: (Aromatic Malt, Carapils (Dextrine Malt), Pilsner, Biscuit, Honey, Cane Sugar, Brown Sugar, US - Montmorency Cherry Juice - Cherry, Montmorency) Hops: (Kirin II) Other: (corriander, sweet orange peel, bitter orange peel , saffron threads, Gypsum (Calcium Sulfate), Whirlfloc, Ghost Pepper)
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  • Last Updated: 2020-12-27 23:00 UTC