Pickle Beer - Beer Recipe - Brewer's Friend

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Pickle Beer

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.9 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.9 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday March 19th 2023
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OG: 1.055 FG: 1.012 ABV: 5.6% IBU: 19

1.047
1.009
5.0%
20.1
4.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg United Kingdom - Maris Otter Pale1.1 kg Maris Otter Pale 38 3.75 24.4%
1.10 kg Weyermann - Bohemian Pilsner Malt1.1 kg Bohemian Pilsner Malt 36.8 2.43 24.4%
1.80 kg Crisp Malting - Wheat Malt1.8 kg Wheat Malt 38.87 2 40%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Citra12 g Citra Hops Pellet 12.8 Boil 60 min 20.05 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
6.05 ml Lactic acid Water Agt Mash 1 hr.
8 g Corriander seeds Water Agt Boil 5 min.
1.90 L Pickle brine Other Kegging 0 min.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Pickle brine:
Mixture of:
jarred pickle juice/ scorpions jalapeño brine base
With added:
1 tsp of Corriander Seeds
2 tsp Mustard Seeds
Large sprig of Fresh Dill (half pack)
1 tble spoon of Kosher salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L Infusion 66 °C -- --
11.57 L Sparge 75 °C -- --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.2
Mash volume with grains 15.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.9 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.9
Going into fermentor 20.9
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

Stirred Mash x 3 as it was draining very slowly
Pre-boil/ Post-sparge gravity: 1.046
21/03 - 20:45 - picthed 1L WLP 672 lacto @ 35C, temp set for 25C
22/03 - 17:00 - Boiled and hopped
22/03 - SG 1.053 18L - temp set for 19C
25/03 - Increased to 20C
28/03 - 1.013 (7 BRIX)
31/03 - 1.010 (6.5 BRIX)

Kegging - Added 1.25L boiled Pickle Brine to approx 17-18L of beer and racked beer on top

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  • Last Updated: 2023-04-01 05:22 UTC