甲州サワー（記録用） - Beer Recipe - Brewer's Friend

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甲州サワー（記録用）

151 calories 12 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 230 liters (fermentor volume)
Pre Boil Size: 230 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 151 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Monday February 13th 2023
1.050
1.007
5.6%
9.2
5.3
n/a
10,938.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 kg Ireks - Pilsner Malt45 kg Pilsner Malt $ 183.00 / kg
$ 8,235.00 		36 1.8 80.4%
8 kg Crisp Malting - Malted Naked Oats8 kg Malted Naked Oats $ 285.00 / kg
$ 2,280.00 		29.9 1.3 14.3%
3 kg Bestmalz - BEST Melanoidin3 kg BEST Melanoidin $ 141.00 / kg
$ 423.00 		34.5 27 5.4%
56 kg / $ 10,938.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Mistral100 g Mistral Hops Pellet 5.7 Boil 30 min 4.84 6.7%
100 g Mistral100 g Mistral Hops Pellet 5.7 Boil 15 min 3.12 6.7%
100 g Mistral100 g Mistral Hops Pellet 5.7 Whirlpool 20 min 1.24 6.7%
400 g Mistral400 g Mistral Hops Pellet 5.7 Dry Hop 3 days 26.7%
400 g Barth-Haas - Triskel400 g Triskel Hops Pellet 3.5 Dry Hop 3 days 26.7%
400 g Elixir400 g Elixir Hops $ 0.00 / kg
$ 0.00 		Pellet 5.2 Dry Hop 3 days 26.7%
1,500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 kg Lactose Water Agt Boil 0 min.
40 kg 甲州（醸し） Flavor Primary 0 min.
40 kg 甲州（果汁） Flavor Secondary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
100 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 997 B cells required
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 997 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 Guidelines
Amount Description Type Start Temp Target Temp Time
140 L 65 °C -- --
140 L 73 °C -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 237.2 L. Suggest reducing initial water volume to 45.4 L and adding 191.8 L sparge/top-off.  
Heat water added to kettle (equipment estimates 293.2 L) 286
Mash volume with grains (equipment estimates 293.2 L) 323
Grain absorption losses (steeping) -56
Pre boil volume (equipment estimates 237.2 L) 230
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume 230.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 230
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 286  
Equipment Profile Used: System Default
 
Notes

ワイルドイーストを殺すため、甲州８０kgは皮ごとジューサーにかけ、一度、低温殺菌（７０度で１０分）する。

①半量４０kgは、柄・皮・種ごとワイン酵母で１週間発酵が止まるまで発酵させる。（醸し）
②半量４０kgは、皮・種ごと果汁を冷蔵保存しておく。

ラカンセアサワーを作り、①を発酵中の麦汁に入れる。
発酵後、温度を下げて②を入れ、熟成させる。

ぶどうを含めて、約７％の仕上がり。

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  • Last Updated: 2023-02-13 00:30 UTC