Kapten Rödskägg - Beer Recipe - Brewer's Friend

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Kapten Rödskägg

187 calories 22.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 187 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)
Created: Saturday April 10th 2021
1.060
1.020
5.3%
38.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Castle Malting - Château Pale Ale2.3 kg Château Pale Ale 38 3.4 63.9%
100 g Weyermann - Caramunich Type 1100 g Caramunich Type 1 33.5 35 2.8%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.6%
1 kg Cherry1 kg Cherry - (late fermenter addition) 6.3 0 27.8%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barbe Rouge10 g Barbe Rouge Hops Pellet 8.5 Boil 60 min 22.73 20%
10 g Barbe Rouge10 g Barbe Rouge Hops Pellet 8.5 Boil 15 min 11.28 20%
10 g Barbe Rouge10 g Barbe Rouge Hops Pellet 8.5 Boil 5 min 4.53 20%
20 g Barbe Rouge20 g Barbe Rouge Hops Pellet 8.5 Hop Stand at 70 °C 0 min 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Vanilla Spice Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -34.5 g       Temp: 20 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 L Sparge 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6
Mash volume with grains 7.6
Grain absorption losses -2.4
Remaining sparge water volume 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 12
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 6.3 L) 10
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 9.9
Total: 15.3  
Equipment Profile Used: System Default
 
Notes

Add lactose in the end of the boil.
Add cherry after 4 days of fermenting.
Mix sugar with same amount of water add desired amout of vanilla powder and boil for a couple of minutes for priming, 3 teaspoons per liter.

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  • Public: Yup, Shared
  • Last Updated: 2021-04-10 14:25 UTC