Pressed Lemon Base beer - Beer Recipe - Brewer's Friend

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Pressed Lemon Base beer

202 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 2200 liters (fermentor volume)
Pre Boil Size: 1800 liters
Post Boil Size: 1800 liters
Pre Boil Gravity: 13.1 °P (recipe based estimate)
Post Boil Gravity: 19.8 °P (recipe based estimate)
Efficiency: 88% (brew house)
Source: Pirow Bekker
Hop Utilization: 83%
Calories: 202 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday September 19th 2023
16.4 °P
1.6 °P
8.0%
0.0
2.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
350 kg Belgian - Pilsner350 kg Pilsner 37 1.6 70%
150 kg Corn Sugar - Dextrose150 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 30%
500 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
160 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
160 g gypsum (calcium sulfate) Water Agt Mash 0 min.
200 g Yeast Nutrient Other Boil 0 min.
125 g Irish Moss Fining Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1,300 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 72137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1070 L Temperature 64 °C 64 °C 60 min
Temperature 64 °C 72 °C 20 min
Temperature 72 °C 78 °C 5 min
1000 L Sparge 85 °C 85 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1807.13 L  
WARNING: Mash tun capacity exceeded. Volume required: 1508.5 L 1277.5
Strike water volume at mash thickness of 3.7 L/kg 1277.5
Mash volume with grains (equipment estimates 1108.5 L) 1508.5
Grain absorption losses -350
Remaining sparge water volume (equipment estimates 783.1 L) 873.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1709.7 L) 1800
Volume increase from sugar/extract (late additions) 97.4
Boil off losses -7.1
Post boil Volume 1800
Top off amount 400
Going into fermentor 2200
Total: 2150.9  
Equipment Profile Used: System Default
"Pressed Lemon Base beer" Fruit Beer recipe by Pirow Bekker. All Grain, ABV 7.97%, IBU 0, SRM 2.73, Fermentables: (Pilsner, Corn Sugar - Dextrose) Other: (Calcium Chloride (dihydrate), gypsum (calcium sulfate), Yeast Nutrient, Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2023-12-18 07:33 UTC