rabarbers - Beer Recipe - Brewer's Friend

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rabarbers

94 calories 8.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 8.0 °P (recipe based estimate)
Post Boil Gravity: 7.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Radubeer
Calories: 94 calories (Per 12oz)
Carbs: 8.5 g (Per 12oz)
Created: Saturday May 27th 2023
7.3 °P
1.4 °P
3.1%
7.9
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Munich2 kg Munich 37 6 25%
2 kg BE - Pale Ale2 kg Pale Ale 38 3.4 25%
0.50 kg American - CaraBrown0.5 kg CaraBrown 34 55 6.3%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 6.3%
3 kg Bairds - Pilsen/Lager3 kg Pilsen/Lager 37.2 1.5 37.5%
8 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g hbc4 g hbc Hops Leaf/Whole 15 Boil 60 min 2.72 4.3%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 10 min 2.47 31.9%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 1.15 21.3%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 5 min 0.9 21.3%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.63 21.3%
94 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2,000 g rhubarb Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
12 L Strike 71 °C 67 °C 60 min
8.29 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.17 L. Suggest reducing initial water volume to 45.4 L and adding 20.77 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 12
Mash volume with grains 17.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 63.1 L) 51.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.2 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 60
Going into fermentor 60
Total: 63.9  
Equipment Profile Used: System Default
"rabarbers" Dry Stout beer recipe by Radubeer. All Grain, ABV 3.07%, IBU 7.88, SRM 5.77, Fermentables: (Munich, Pale Ale, CaraBrown, Wheat, Pilsen/Lager) Hops: (hbc, Hallertau Tradition (Germany), Saaz) Other: (rhubarb)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-27 18:51 UTC