Twig and Berries - Beer Recipe - Brewer's Friend

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Twig and Berries

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday May 13th 2023
1.056
1.011
5.9%
18.5
18.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 6-Row5 lb Pale 6-Row 35 1.8 43.7%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 35%
1 lb German - CaraRye1 lb CaraRye 34 67 8.7%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 8.7%
0.25 lb United Kingdom - Crystal 70L0.25 lb Crystal 70L 34 70 2.2%
3 oz American - Midnight Wheat Malt3 oz Midnight Wheat Malt 33 550 1.6%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Magnum0.5 oz Magnum Hops Pellet 11.1 Boil 30 min 14.83 33.3%
1 oz Yakima Chief Hops - MT Hood1 oz MT Hood Hops Pellet 5.3 Boil 5 min 3.67 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
2 oz Spruce Tips Herb Boil 10 min.
2 oz Spruce Tips Herb Boil 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.1 13 13 69.8 106.7 23.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Quick Protein Rest Strike 143 °F 137 °F 10 min
Pull 1 gallon, boil during protein rest, re-add to step up to sacc temp Temperature 137 °F 150 °F 60 min
Mash out Temperature 150 °F 170 °F 15 min
1 gal Batch Sparge Batch Sparge 170 °F 170 °F 15 min
Temperature 170 °F 212 °F 20 min
Boil Temperature 212 °F 212 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.29 17.2  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.64 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6.25 25  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Spruce Tip Kentucky Common :D

Last Updated and Sharing
 
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  • Last Updated: 2023-06-14 04:00 UTC