Strawberry rhubarb - Beer Recipe - Brewer's Friend

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Strawberry rhubarb

197 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 27.5 °P (recipe based estimate)
Post Boil Gravity: 50.3 °P (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday March 29th 2021
15.8 °P
3.1 °P
6.9%
16.2
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Bestmalz - BEST Biscuit1.5 kg BEST Biscuit 35 20 18.3%
2.20 kg Rahr - Pale Ale2.2 kg Pale Ale 36.34 3.5 26.8%
1.50 kg Rahr - White Wheat1.5 kg White Wheat 39.1 3.2 18.3%
3 kg Strawberry3 kg Strawberry - (late fermenter addition) 3.15 0 36.6%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 60 min 16.22 100%
30 g / $ 0.00
 
Yeast
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
32 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (17.5 L). Reduce mash thickness to 3.39 L/kg or increase pre-boil volume to 12.9 L.  
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains (equipment estimates 6.1 L) 22.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.6 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5.7
Top off amount 16.3
Going into fermentor 22
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Split batch 50% lacto kettle sour 48 hrs. Then boil with hops. Add to 50% us-05

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  • Public: Yup, Shared
  • Last Updated: 2021-06-07 19:01 UTC