5 Way Split - Beer Recipe - Brewer's Friend

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5 Way Split

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday July 1st 2014
1.053
1.013
5.2%
3.2
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.42 kg United Kingdom - Maris Otter Pale6.42 kg Maris Otter Pale 38 8.51 95.5%
300 g German - CaraRed300 g CaraRed 34 51.87 4.5%
6.72 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Aged Hops20 g Aged Hops Hops Leaf/Whole 2 Boil 60 min 3.2 100%
20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 g DWB Water Agt Mash 75 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 2 5 200 300 11
24g of DWB added
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Infusion -- 70 °C 75 min
23.9 L Fly Sparge -- 75 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.8
Mash volume with grains 21.2
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 26.6 L) 25.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 30
Going into fermentor 30
Total: 42.6  
Equipment Profile Used: System Default
 
Notes

30lts of 1.060 gravity wort divided into 5 x 5lt fermenters. 2 year old aged hops used for very low IBU's and a subtle old flavour. High mash at around 70C to promote unfermentable sugars. FV's consist of the following:

FV1: Brettanomyces Lambicus
FV2: Belgian Sour Mix #1
FV3: Nuthall Wild Yeast #1 (April 2014)
FV4: Nottingham Ale Yeast (Control)
FV5: Nottingham Ale Yeast + Brettanomyces Lambicus + Belgian Sour Mix #1

Here goes nothing! See you in 6 months

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  • Last Updated: 2014-07-03 08:17 UTC