A Passionate SMaSH under a Cashmere Duvet - Beer Recipe - Brewer's Friend

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A Passionate SMaSH under a Cashmere Duvet

211 calories 18.4 g 500 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 211 calories (Per 500ml)
Carbs: 18.4 g (Per 500ml)
Created: Tuesday May 16th 2023
1.046
1.008
5.0%
22.4
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Crisp Malting - Finest Maris Otter4.6 kg Finest Maris Otter 38 3 98.5%
50 g Rolled Oats50 g Rolled Oats 33 2.2 1.1%
20 g Passionfruit20 g Passionfruit - (late fermenter addition) 5 0 0.4%
4,670 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Charles Faram - Cashmere200 g Cashmere Hops Pellet 8.5 Whirlpool at 85 °C 15 min 22.44 100%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
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) 100 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 68 °C 65 °C 60 min
15 L Batch Sparge 72 °C 65 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.3
Mash volume with grains 19.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 21 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 28.5
Boil off losses -5.7
Post boil Volume 26
Hops absorption losses (whirlpool, hop stand) -1
Going into fermentor 25
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

20g Passion fruit represents the one passion fruit per litre added to FV.

Cut in half the passion fruit , add to a a solution of SMB / Campden and refrigerate for 12-24 hours. Freeze there after.

Add fruit to FV after final gravity is hit and crash FV to 14degC. Transfer as required if needed.
At the same time add ‘Funkin Cocktail - passion fruit Martini’ - 750 ml or similiar to the FV; ensure it is one with no sweetners if different and no vodka.

Measure the gravity increase before and after adding the flavouring to record abv increase.
Keg and carb once final gravity re hit

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  • Last Updated: 2023-08-31 14:08 UTC