Sloe Motion - Beer Recipe - Brewer's Friend

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Sloe Motion

122 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 15 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Yeast Within
Hop Utilization: 94%
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Tuesday October 25th 2022
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OG: 1.035 FG: 1.008 ABV: 3.6% IBU: 10

1.040
1.010
4.0%
8.3
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Weyermann - Oak Smoked Wheat Malt1.3 kg Oak Smoked Wheat Malt 38 2 31.7%
1.30 kg Weyermann - Vienna Malt1.3 kg Vienna Malt 37 3.5 31.7%
1.20 kg German - Bohemian Pilsner1.2 kg Bohemian Pilsner 38 1.9 29.3%
300 g Weyermann - Acidulated300 g Acidulated 27 3.4 7.3%
4.10 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 15 min 8.33 100%
25 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Sloes Flavor Secondary 7 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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) 77 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Bern, Bümpliz
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
21 L Single Step Mash Strike 70 °C 67 °C 60 min
Mash Out Temperature 67 °C 77 °C 10 min
Vorlauf 77 °C 77 °C 15 min
11 L Sparge 80 °C 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15
Mash volume with grains 17.7
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 13.6 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 27
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 32  
Equipment Profile Used: System Default
 
Notes

No boil on first day, Kettle Sour to 3.5-ish with 5335

15 min Boil on Day 2 with Hop addition, cool & then pitch 1007

Kick on Sloes after primary is done, approx. 2kg, leave for a week, take of fruits, let finish for another two weeks or so.

Rezept basics: https://beerandbrewing.com/make-your-best-lichtenhainer/

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  • Public: Yup, Shared
  • Last Updated: 2023-02-11 10:42 UTC