Vermont Snake Bite (Gluten Free) - Beer Recipe - Brewer's Friend

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Vermont Snake Bite (Gluten Free)

203 calories 22.2 g 12 oz
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday March 24th 2022
1.061
1.017
5.7%
27.3
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb White Sorghum Syrup - Gluten Free6 lb White Sorghum Syrup - Gluten Free 37 1.5 46.2%
64 oz US - Apple juice64 oz Apple juice 5.8 1 30.8%
32 oz Maple Syrup32 oz Maple Syrup 30 35 15.4%
8 oz Maltodextrin8 oz Maltodextrin 39 0 3.8%
200 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Buckwheat Malt - Gluten Free0.5 lb Buckwheat Malt - Gluten Free 25 2 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 22.75 50%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 5 min 4.53 50%
1 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.93 g | 23.7 qt) 6.39 25.6  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 6.43 25.7  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 1.17 4.7  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 6.39 25.6
Equipment Profile Used: System Default
"Vermont Snake Bite (Gluten Free)" Experimental Beer recipe by Anonymous. Extract, ABV 5.68%, IBU 27.28, SRM 9.68, Fermentables: (White Sorghum Syrup - Gluten Free, Apple juice, Maple Syrup, Maltodextrin) Steeping Grains: (Buckwheat Malt - Gluten Free) Hops: (Chinook)
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  • Public: Yup, Shared
  • Last Updated: 2022-03-27 12:52 UTC