Maracusour Hibisbus - Beer Recipe - Brewer's Friend

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Maracusour Hibisbus

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Tuesday June 13th 2023
1.045
1.009
4.7%
1.8
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Weyermann - Pilsner1.7 kg Pilsner 36 1.5 50%
1.60 kg Weyermann - Pale Wheat1.6 kg Pale Wheat 36 2 47.1%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2.9%
3.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Cascade4 g Cascade Hops Lupulin Pellet 7 Boil 15 min 1.78 100%
4 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Phosphoric acid Water Agt Boil 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) 67 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.4
Mash volume with grains 14.7
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 10.3 L) 3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.4 L) 11.4
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 17
Going into fermentor 17
Total: 15.7  
Equipment Profile Used: System Default
 
Notes

Macerado 67 grados 60 minutos
Mashout 75 grados 15 minutos

PH Macerado 5.4
Se agrega acido fosfórico entre 5 y 6 ml para dejar el mosto en ph 4.4

Esterilizar el mosto por 15 minutos a 82 grados

Se enfría a 38 grados y se adiciona medio bote de yogur griego.
en 36 horas medir ph

En 48 horas el PH queda en 3.3. Se esteriliza el mosto por 15 minutos a 82 grados y se fermenta con un sobre de verdant.

En día 4 de fermentación agrego maracuyá 1 kg, durazno 1 kg, 1 litro de cold brew de hibiscus y 20 gramos de cascaras de pomelo. Veremos que tal queda.

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  • Public: Yup, Shared
  • Last Updated: 2023-06-20 19:25 UTC