Salty kiss - Beer Recipe - Brewer's Friend

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Salty kiss

103 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 103 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Monday August 21st 2023
1.034
1.008
3.4%
14.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb Finland - Organic Pilsner Malt4.2 lb Organic Pilsner Malt 36 2 47.7%
3.30 lb American - Buckwheat Malt - Gluten Free3.3 lb Buckwheat Malt - Gluten Free 25 2 37.5%
1.30 lb German - Acidulated Malt1.3 lb Acidulated Malt 27 3.4 14.8%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Cascade0.15 oz Cascade Hops Pellet 7 Boil 60 min 3.25 9.7%
1.40 oz Cascade1.4 oz Cascade Hops Pellet 7 Boil 10 min 10.99 90.3%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4 g salt Fining Secondary 0 min.
38 g buckthorn dried berries Fining Whirlpool 20 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
6.60 g Gypsum Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 14.5 g       Temp: 20 °C       CO2 Level: 1.02 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
12.5 L Infusion 65 °C 65 °C 60 min
15 L Sparge 65 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.6
Mash volume with grains 17.2
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17 L) 1.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

60 min mash with 12.5L at 65˚C
sparge at 75˚ to get 23 L
remove wort to steep the buckthrone during the boil
boil 60 min, follwing hop schedule.
Add buckthrones and wirlpool for 20 min
cool and ferment at 18˚

at peak fermentation, add mash, boiled, then cooled pommegrenade

Once fermentation is complete, pitch salt, then bottle.

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  • Last Updated: 2024-11-16 03:51 UTC