Kettle Sour c/ Maracuyá y café - Beer Recipe - Brewer's Friend

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Kettle Sour c/ Maracuyá y café

119 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 48.1 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Friday February 19th 2021
1.039
1.009
4.0%
2.5
9.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg BA Malt - Pilsen4 kg Pilsen 37 2 50%
4 kg BA Malt - Wheat Malt4 kg Wheat Malt 38 2 50%
8 kg / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 329 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
11 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 329 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 1 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.4 L Infusion 77 °C 69 °C 60 min
32.9 L Sparge 75 °C 69 °C 40 min
Starting Mash Thickness: 1.34 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.43 L. Suggest reducing initial water volume to 45.4 L and adding 1.03 L sparge/top-off.  
Strike water volume at mash thickness of 1.3 L/kg 10.7
Mash volume with grains 16
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 44.6 L) 46.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.4 L) 48.1
Boil off losses -1.4
Post boil Volume 45
Going into fermentor 45
Total: 57  
Equipment Profile Used: System Default
 
Notes

Etapa 1: Mash e inóculo de lactobacilos: Maceración estandar, hervor 10 minutos y enfriado a 40 grados. Inoculamos con Sour pitch de lallemand 48 hs
Etapa 2: Se hierve con algo de lúpulo para matar los lactobacilos y esterilizar el mosto, se enfría y fermentan normalmente
Etapa 3: A finales de fermentación se adiciona la fruta
Etapa 4:en maduración se agrega el coldbrew de café. Vamos a hacer primero el cold brew y a probar con la cerveza casi terminada la tasa de café a agregar para lograr un toque sutil del mismo pero que no invada al perfil propio de la cerveza. queremos tambien lograr que la fruta sea la protagonista.

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  • Last Updated: 2022-08-29 22:37 UTC