Evolve Drip au Lait - Beer Recipe - Brewer's Friend

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Evolve Drip au Lait

205 calories 18.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Clone Beer
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Urban South Drip au Lait clone recipe - CB&B mag
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Friday November 26th 2021
1.067
1.013
7.0%
2.2
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Gladfield - American Ale Malt5.4 kg American Ale Malt 37.3 2.54 70.1%
0.70 kg Weyermann - Pale Wheat0.7 kg Pale Wheat 36 2 9.1%
0.60 kg Gladfield - Big O, Malted Oats0.6 kg Big O, Malted Oats 27.5 2.28 7.8%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 7.8%
0.40 kg Gladfield - Chit Malt0.4 kg Chit Malt 15 1.52 5.2%
7.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Saaz5 g Saaz Hops Pellet 3.5 First Wort 50 min 2.16 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Lactic acid Water Agt Mash 2 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
6 g Fermaid AT Water Agt Boil 5 min.
10 ml Lactic acid Water Agt Sparge 1 hr.
2 kg Boysenberries Flavor Secondary 5 days
75 g Ethiopian coffee whole Flavor Secondary 3 days
75 g Ethiopian coffee coarse grind Flavor Secondary 3 days
100 g Whole coffee beans Water Agt Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
The Yeast Bay - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -1.07 bar       Temp: 3 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Red Creaming Sour
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 0 110 55 52
CaCl - 6g
Gypsum - 2g
Lactic acid - 1.5ml pre-mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion 70 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.8 L) 34.6
Mash volume with grains (equipment estimates 40.9 L) 39.7
Grain absorption losses -7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21.5 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.7 L) 21.5
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 28/11/21 (Eff.: 64%, Att.: 81%, ABV: 7%)
Made for the boys at Evolve Espresso's Christmas party

  • Mash vol.: 32 L, Pre-boil vol.: 26 L, Batch vol.: 21.5 L
    OG: 1067 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
    Substitutes
    Gladfield Chit Wheat Malt NOT Chit Malt
    28/11/21 - Kettle soured with Yeast Bay Lacto blend, pre-acidified with 10ml of lactic before pitch. CO2 flushed and left for 2 days on a heat wrap. Finished at pH 3.75 pre-boil.
    30/11/21 - SG: 1058 (Pre-boil)
    10/11/21 - SG: 1013 (Tilt), crashed to 1.5 C, added 2kg of boysenberries.
    13/11/21 - Dry hopped with coffee in a bag
    14/11/21 - Kegged and carbed, bright red in colour, not much coffee flavour, heaps of berry.
    15/12/21 - Added extra 100g of whole coffee beans to keg in muslin bag to boast coffee flavours against the big berry favour.
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  • Last Updated: 2021-12-15 03:36 UTC