You, In Weird Cities - Beer Recipe - Brewer's Friend

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You, In Weird Cities

131 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 600 liters (fermentor volume)
Pre Boil Size: 599.91 liters
Post Boil Size: 602 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Closet Brewing Project
Calories: 131 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Thursday May 9th 2024
1.042
1.017
3.3%
0.0
3.2
5.4
158.09
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Crisp Malting - Extra Pale Ale Malt50 kg Extra Pale Ale Malt $ 1.23 / kg
$ 61.50 		38 1.7 16%
25 kg Crisp Malting - Wheat Malt25 kg Wheat Malt $ 1.19 / kg
$ 29.75 		38.87 2 8%
25 kg Crisp Malting - Flaked Torrified Oats25 kg Flaked Torrified Oats $ 1.00 / kg
$ 25.00 		33 3.2 8%
100 kg Strawberry100 kg Strawberry - (late fermenter addition) 3.15 0 32.1%
100 kg Mango100 kg Mango - (late fermenter addition) 4.95 0 32.1%
12 kg Maltodextrin12 kg Maltodextrin - (late boil kettle addition) $ 3.34 / kg
$ 40.08 		39 0 3.8%
312 kg / $ 156.33
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml ALDC $ 0.22 / ml
$ 1.76 		Other Mash 0 min.
60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
25 g Salt Water Agt Mash 1 hr.
90.17 ml Lactic acid Water Agt Mash 1 hr.
$ 1.76
 
Yeast
White Labs - Hornindal Kveik Ale Yeast
Amount:
400 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
22 - 37 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2200 B cells required
White Labs - Lactobacillus plantarum
Amount:
80 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Sour
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 25 80 50 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
300 L Strike 78 °C 70 °C 60 min
250 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 605.7 L. Suggest reducing initial water volume to 37.31 L and adding 560.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 366 L 300
Strike water volume at mash thickness of 3 L/kg 300
Mash volume with grains 366
Grain absorption losses -100
Remaining sparge water volume (equipment estimates 398.5 L) 400.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 597.6 L) 599.9
Volume increase from sugar/extract (late additions) 8.1
Boil off losses -5.7
Post boil Volume (equipment estimates 600 L) 602
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 602 L) 600
Total: 700.8  
Equipment Profile Used: System Default
 
Notes

Yeast: WHC Labs - Hornindal & Lacto Plantarum
Pre-maltodextrin OG @ 400L = 1.054
Post-maltodextrin OG @ 400L = 1.064
Est ABV = 4.65%

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  • Last Updated: 2024-11-23 13:05 UTC