Pastry Sour Mûres/Cassis Collab' Distribil'h - Beer Recipe - Brewer's Friend

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Pastry Sour Mûres/Cassis Collab' Distribil'h

169 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 45 min
Batch Size: 400 liters (fermentor volume)
Pre Boil Size: 533 liters
Post Boil Size: 400 liters
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Post Boil Gravity: 13.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: GLJ
Calories: 169 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Saturday April 29th 2023
13.6 °P
3.7 °P
5.3%
16.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
65 kg Agrária - Pilsner Malt65 kg Pilsner Malt 37 3.84 65%
35 kg German - Pale Wheat35 kg Pale Wheat 39 2.51 35%
100 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 15 Boil 45 min 9.44 0.4%
25 kg Lactose25 kg Lactose Hops Pellet 0 Boil 15 min 97.3%
600 g Bullion600 g Bullion Hops Pellet 8 Boil 5 min 6.56 2.3%
25,700 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 kg Purée de Mûres Flavor Primary 0 min.
30 kg Purée de Cassis Flavor Primary 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1902 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
220 L Strike 76 °C 66 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 532.78 L. Suggest reducing initial water volume to 45.4 L and adding 487.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 286 L 220
Strike water volume at mash thickness of 2.2 L/kg 220
Mash volume with grains 286
Grain absorption losses -100
Remaining sparge water volume (equipment estimates 413.7 L) 413.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 532.8 L) 533
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -128.5
Post boil Volume 400
Going into fermentor 400
Total: 633.9  
Equipment Profile Used: System Default
"Pastry Sour Mûres/Cassis Collab' Distribil'h" Fruit Lambic beer recipe by GLJ. All Grain, ABV 5.34%, IBU 16.01, SRM 7.35, Fermentables: (Pilsner Malt, Pale Wheat) Hops: (Magnum, Lactose, Bullion) Other: (Purée de Mûres, Purée de Cassis)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-29 09:25 UTC