Smashed Ananas - Beer Recipe - Brewer's Friend

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Smashed Ananas

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jimmy Dub
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday May 31st 2022
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OG: 1.042 FG: 1.006 ABV: 4.7% IBU: 22

1.047
1.009
5.0%
26.4
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Gladfield - German Pilsner Malt4 kg German Pilsner Malt 37.3 2.03 61.1%
250 g Flaked Corn250 g Flaked Corn - (late mash tun addition) 40 0.5 3.8%
150 g Aromatic Malt150 g Aromatic Malt 35 20 2.3%
150 g American - Caramel / Crystal 30L150 g Caramel / Crystal 30L 34 30 2.3%
2 kg Pineapple2 kg Pineapple 5.85 0 30.5%
6,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 21.05 50.3%
7 g BSG - Saaz7 g Saaz Hops Pellet 3.5 Boil 60 min 2.57 12.4%
21 g BSG - Saaz21 g Saaz Hops Pellet 3.5 Boil 10 min 2.79 37.3%
56.35 g / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 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
Strike water volume at mash thickness of 3.7 L/kg 16.6
Mash volume with grains 19.6
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.9 L) 4.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 29 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 21.5  
Equipment Profile Used: System Default
 
Notes

Equipment: 2x19L pots on 2x electric induction hotplates.

Fermentables added directly to 165F strike water (split between two pots) Reduce heat to level 1 and cover/uncover as needed to maintain 154F for 60 min.
Add Flaked Corn at 30min.
Fermentables removed with mesh strainer and final filter with cheesecloth. This is labour intensive, but is the reason for the 80% efficiency.

Bring both pots to boil.
Hops added per recipe.
Irish Moss pellet added at 15min.

Ice bath to reduce temp.
Move wort to pail and top up with cold water to 23L at 21C/72F.

Add yeast. Fermentation 3 days, move to carboy for 7 days.
Move to secondary carboy and add Super-Kleer, 7 more days.

Prime with 150g corn sugar at bottling.
Typical 4 week maturation.

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  • Last Updated: 2022-11-28 16:35 UTC