MansLief - Beer Recipe - Brewer's Friend

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MansLief

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tijmen Huijs
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday March 24th 2024
1.053
1.012
5.3%
26.6
26.9
n/a
153.32
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Proximity - Pale Ale Malt6 kg Pale Ale Malt 37 7.84 61.2%
2.80 kg The Swaen - GoldSwaen Munich Light2.8 kg GoldSwaen Munich Light 2.90 € / kg
8.12 € 		36.8 78.56 28.6%
300 g Thomas Fawcett - Pale Crystal Malt300 g Pale Crystal Malt 3.80 € / kg
1.14 € 		34 59.88 3.1%
400 g Flaked Wheat400 g Flaked Wheat 2.95 € / kg
1.18 € 		34 3.84 4.1%
300 g Dingemans - NL - Dingemans - Aromatic300 g NL - Dingemans - Aromatic 2.70 € / kg
0.81 € 		36 70.55 3.1%
9,800 g / 11.25 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
72 g Saphir72 g Saphir Hops 70.00 € / kg
5.04 € 		Plug 4.25 Boil 70 min 17.82 75%
24 g Challenger24 g Challenger Hops 43.00 € / kg
1.03 € 		Leaf/Whole 6.3 Boil 70 min 8.8 25%
96 g / 6.07 €
 
Other Ingredients
Amount Name Cost Type Use Time
12 kg cherries 8.00 € / kg
96.00 € 		Other Secondary 0 min.
600 ml Sugar water Water Agt Secondary 0 min.
96.00 €
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
200 Milliliters
Cost:
200.00 € / L
40.00 €
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
40.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 270.3 g       Temp: 20 °C       CO2 Level: 5 g/l
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 53 °C 15 min
53 °C 65 °C 15 min
65 °C 73 °C 30 min
73 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.18 L. Suggest reducing initial water volume to 45.4 L and adding 0.78 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.4
Mash volume with grains 35.9
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 27.5 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 50.7  
Equipment Profile Used: System Default
 
Notes

The cherries should be added in the second fermentation stage. (When there is no more yeast on top of the young beer). This should then be stored for 3-9 weeks.

Before bottleing the cherries should be filtered from the beer and pressed out. The liquid that comes out of the beer soaked cherries should be put back into the vessel. Next you can bottle

After this the beer should ripen. It is not known for how long. Worst case 3 months.

Dingemans aroma= DINGEMANS AROMA MOUT TYPE AMBER 50 EBC

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  • Last Updated: 2024-05-03 08:22 UTC