Lavender My Peach - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lavender My Peach

223 calories 19.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday December 28th 2020
1.068
1.012
7.4%
34.5
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 lb US - Pale 2-Row8.2 lb Pale 2-Row 37 1.8 57.3%
2.60 lb German - Pilsner2.6 lb Pilsner 38 1.6 18.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7%
1 lb American - Victory1 lb Victory 34 28 7%
0.50 lb Honey0.5 lb Honey 35 2 3.5%
1 lb Honey Malt1 lb Honey Malt 37 25 7%
14.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 34.51 20%
2 oz Crystal2 oz Crystal Hops Leaf/Whole 4.3 Boil 0 min 40%
2 oz Lemondrop2 oz Lemondrop Hops Leaf/Whole 5.2 Boil 0 min 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Peach Puree Flavor Secondary 10 days
1 oz Lavender Flavor Secondary 10 days
3 lb Apricot Puree Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
White Labs - Lactobacillus Delbrueckii Bacteria WLP677
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 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
9.74 gal Batch Sparge 165 °F 152 °F 60 min
5.15 gal Strike 165 °F 152 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.18 20.7  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 6.46 25.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 9.7 38.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 11.63 46.5
Equipment Profile Used: System Default
 
Notes

Initial Mash - 4.5 ph with Lactic Acid

  • Preboil approx 7gal
    Initial Boil - Add Brewers Gold, Crystal
    Yeast Starter for Lacto
    2 weeks on Lacto at 85 degrees F
    At 3.4 ph, boil down to 5gal
  • Add LemonDrop
    Pitch yeast starter from WhiteLabs Belgian Saison
  • Add 4 oz Toasted Oak Chips
    70 Degrees F for .....


    -------
    Actual gravity: 1.064 - After initial boil
    Actual gravity after Lacto - 1.010
Last Updated and Sharing
 
243
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-19 18:08 UTC