Queen Karma Framboise - Beer Recipe - Brewer's Friend

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Queen Karma Framboise

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday December 24th 2023
1.060
1.014
6.0%
10.0
6.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 7.7%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 3.8%
9 lb Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt 37 1.6 69.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.8%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Saaz (Czech)0.5 oz Saaz (Czech) Hops Pellet 3.5 Boil 60 min 6.38 26.2%
40 g Northern Brewer - German Tettnang40 g German Tettnang Hops Pellet 3.5 Boil 5 min 3.59 73.8%
54.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Seed Spice Boil 15 min.
1 each Whirlfloc tablet Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 each Lemon Zest Flavor Secondary 7 days
7 lb raspberries Flavor Secondary 7 days
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.7 oz       Temp: 68 °F       CO2 Level: 3.55 Volumes
 
Target Water Profile
Brown Full
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
4.88 gal Strike 162 °F 152 °F 60 min
4.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
"Queen Karma Framboise" Fruit Lambic beer recipe by Eric Muhlheim. All Grain, ABV 6.02%, IBU 9.97, SRM 6.79, Fermentables: (Aromatic Malt, Biscuit, Belgian Pilsner Malt, Acidulated Malt, Torrified Wheat) Hops: (Saaz (Czech), German Tettnang) Other: (Coriander Seed, Whirlfloc tablet, Wyeast - Beer Nutrient, Lemon Zest, raspberries)
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  • Last Updated: 2024-02-18 00:39 UTC