Dragon and Gladiator - Beer Recipe - Brewer's Friend

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Dragon and Gladiator

8588 calories 734.3 g 19.5 L
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Beer Stats
Method: BIAB
Style: Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Gibson
Calories: 8588 calories (Per 19.5L)
Carbs: 734.3 g (Per 19.5L)
Created: Tuesday April 5th 2022
1.048
1.008
5.2%
1.7
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Europils Malt2.5 kg Europils Malt 37.5 1.87 47.8%
2 kg Voyager Craft Malt - Winter Wheat Janz2 kg Winter Wheat Janz 38.8 2.54 38.3%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 9.6%
0.23 kg Corn Syrup0.226 kg Corn Syrup 37 0.5 4.3%
5.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 8.5 Boil at 100 °C 10 min 1.74 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Passion Fruit Pulp Flavor Secondary 10 days
0.85 kg Dragon fruit Water Agt Secondary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Mount Macedon Vic 3441
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
15 L Infusion 61.5 °C 61.5 °C 30 min
Infusion 61.5 °C 67 °C 30 min
Infusion 67.5 °C 70 °C 30 min
70 °C 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.5 L) 36.7
Mash volume with grains (equipment estimates 39.8 L) 40
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 30.7 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 25
Volume into fermentor 25
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Make the Malt Base.

Full temp range to get a very fermentable wort.

Boil for 10 min to make sterile.

Add Lactic acid to reduce pH to < 4.5 to inhibit micro-organisim growth. pH 4.18 achieved.

Cool to 37C. Flood with CO2. Add Wyeast 5335 Lactic acid bacteria. Maintain temp in the range 33 to 38C Idealy 35°C

Ferment for 72 hours.

Stop ferment at pH 3.5 to3.3 ph 3.2 achieved

Add hops add Yeast nutrient (light colour beer harsh environment)

Boil for 10 min.

Add 50% more yeast than normal when cooled to 22°C

Ferment at 16°C (reduce off flavours) Add fruit pulp when the SG reaches 1025. (secondry) Added fruit pulp 1kg passion fruit pulp no seeds and 850g red dragon fruit with seeds. The corn syrup represents the fermentables in the syrups . Corn syrup not added.



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  • Last Updated: 2022-04-26 21:49 UTC