straw+berry - Beer Recipe - Brewer's Friend

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straw+berry

392 calories 41.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.82 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 392 calories (Per 330ml)
Carbs: 41.5 g (Per 330ml)
Created: Friday February 3rd 2023
1.125
1.034
12.0%
19.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Briess - Brewers Malt 2-Row4 kg Brewers Malt 2-Row 37 1.8 66.7%
0.50 kg Briess - Wheat Malt, White0.5 kg Wheat Malt, White 39.1 2.5 8.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 16.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Valley Hops - Strata 28 g Strata Hops Pellet 12 Boil 10 min 18.95 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 kg strawberry puree Flavor Kegging 0 min.
4 kg strawberry Flavor Kegging 0 min.
4 g potassium sorbate Other Kegging 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
1.50 g Yeast Nutrient Other Boil 10 min.
4 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.42 L Strike 75 °C 68 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 5.8 L) 5.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 17.8 L) 17.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

milling with 8mm

16.5~17L water add 4g calcium chloride and gypsum.

heating water to 75°C and start mashing 60min at 68°C

sparging with 70°C/2L water twice and gather total 18L wort.

boiling about 60min, during last 20min, add con sugar / lactose

and last 10min, pitching 1oz hops and 5min, yeast nutrient.

chill down 12L wart to 20°C, than pitching yeast.

fermentation 5days.














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  • Last Updated: 2023-02-09 06:56 UTC