Persimmon Experimental - Beer Recipe - Brewer's Friend

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Persimmon Experimental

191 calories 18.7 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 83% (brew house)
Rating:
5.00 (1 Review)

Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday December 17th 2022
1.058
1.013
5.9%
14.3
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Persimmon18 lb Persimmon - (late boil kettle addition) 6.3 0 69.2%
3 lb Weyermann - Barke Vienna3 lb Barke Vienna 36 3.4 11.5%
3 lb Viking - Dextrine Malt3 lb Dextrine Malt 33 1.8 11.5%
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 7.7%
26 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Goldings15 g Goldings Hops Pellet 5.7 Boil 60 min 8.89 50%
15 g Goldings15 g Goldings Hops Pellet 5.7 Boil 20 min 5.39 50%
30 g / 0.00
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.75 g | 27 qt) 7.25 29  
Mash volume with grains (equipment estimates 7.39 g | 29.5 qt) 7.89 31.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 6 24  
Volume increase from sugar/extract (late additions) 2.04 8.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

The Hachiya persimmons juice output are difficult to gauge. I have around 200+ that I will be juicing and expect to result in around 3 gallons of juice (I have access to a tree and may pick more if necessary to achieve 3 gallons). I am trying an approach to remove bitterness chalky taste via turning soluble tannins into insoluble tannins, I found research as well as commercial practice in Israel that uses CO2 gas at 80-90% in a sealed container with the fruit for 24 hours at 30C (86F) to remove tannins. Due to being in winter I will be trying Near 100% CO2 and 21C(70F) for 40 hours. I will be utilizing my corny keg for this. Apparently within 5 days of CO2 treatment fruit will ripen completely and NEED to be used to avoid spoilage(I assume soluble tannins act as a preservative).

Goal:
My goal with this beer is to resurrect and potentially improve an old recipe that is a few hundred years old. I could buy "Victory malt" for its cookie flavor but have heaps of viking dextrin malt and vienna barke, so I hope that by mixing these two in equal portions will create a baked cookie effect and a weak base wort. At the end of the boil I intend to add the juice for sterilization without damaging too many of the aromatics (10 minutes). I may also add some honey at end of fermentation as well as potassium sorbate to stop fermentation. I am kegging this and force carb-ing to 3vols.

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  • Last Updated: 2023-11-01 16:12 UTC