"Wine Cooler" - Beer Recipe - Brewer's Friend

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"Wine Cooler"

218 calories 21.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: jtovermohle
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Monday March 6th 2023
1.066
1.015
6.8%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light 42 2.5 40%
6 oz Dry Malt Extract - Extra Light6 oz Dry Malt Extract - Extra Light 42 2.5 7.5%
2 lb Corn Syrup2 lb Corn Syrup 37 0.5 40%
10 oz Maltodextrin10 oz Maltodextrin 39 0 12.5%
5 lbs / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 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 4.35 g | 17.4 qt) 2.85 11.4  
Mash volume with grains (equipment estimates 4.35 g | 17.4 qt) 2.85 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.4 1.6  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 2.85 11.4
Equipment Profile Used: System Default
 
Notes

2# 6oz Extra Light DME
2# Corn Syrup
10oz Maltodextrin or Lactose(for body)
1pkg US-05
6pkg Kool-Aid

Boil 1 gal water and add DME and Maltodextrin/Lactose. Stir and remove from heat. Add the corn syrup and stir until dissolved. Add the last two gallons and boil for 30min.

Cool to pitching temp and add yeast.

Fermented at 65-70F until 1.020 is.

Transfer to bottle bucket/keg and add Kool Aid flavor of choice (citric acid causes this to foam alot!)

Carb like a fruit beer and enjoy!

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  • Public: Yup, Shared
  • Last Updated: 2023-03-16 01:38 UTC