Luna Rossa - Beer Recipe - Brewer's Friend

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Luna Rossa

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.05 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: RJ Maillie
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday May 19th 2024
1.048
1.009
5.1%
10.3
3.4
5.8
29.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb US - Rice Pale4.2 lb Rice Pale $ 2.88 / lb
$ 12.10 		28 1.4 66.4%
10 oz US - Buckwheat Pale10 oz Buckwheat Pale $ 4.26 / lb
$ 2.66 		31 2.5 9.9%
10 oz US - Quinoa Flaked10 oz Quinoa Flaked $ 5.20 / lb
$ 3.25 		31 1 9.9%
3 oz Grouse Malt House - Caramel Millet3 oz Caramel Millet $ 0.28 / oz
$ 0.84 		34 5 3%
3 oz US - Millet Munich3 oz Millet Munich $ 4.06 / lb
$ 0.76 		28 3 3%
8 oz US - Rice Hulls8 oz Rice Hulls $ 3.98 / lb
$ 1.99 		0.1 1 7.9%
101.20 oz / $ 21.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Goldings7 g Goldings Hops $ 0.04 / g
$ 0.28 		Pellet 5.4 Boil 60 min 10.26 100%
7 g / $ 0.28
 
Other Ingredients
Amount Name Cost Type Use Time
6.30 ml Ceremix Flex $ 0.13 / ml
$ 0.82 		Other Mash 1 min.
6.30 ml Ondea Pro $ 0.17 / ml
$ 1.07 		Other Mash 1 min.
6.30 ml Termamyl SC DS $ 0.10 / ml
$ 0.63 		Other Mash 1 min.
1 g Whirlfloc $ 0.09 / g
$ 0.09 		Fining Boil 10 min.
0.25 tsp WLN1000 White Labs Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
50 oz Blood Orange Puree Flavor Primary 7 days
400 ml Cranberry Juice Flavor Primary 7 days
$ 2.61
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 101 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 7 8 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.9 qt Protein Strike 131 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
7.5 qt Sparge Sparge -- 160 °F --
Starting Mash Thickness: 1.88 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.88 qt/lb 2.97 11.9  
Mash volume with grains 3.48 13.9  
Grain absorption losses -0.79 -3.2  
Remaining sparge water volume (equipment estimates 2.58 g | 10.3 qt) 2.12 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.51 g | 18 qt) 4.05 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.09 20.4
Equipment Profile Used: System Default
 
Notes

Blood orange tart 'wheat' beer.

-Heat wort to 80° before pitching yeast. Re-hydrate and pitch. Ferment at 80°.
-After 5-7 days of primary fermentation, add fruit and ferment for an additional 7 days. Transfer to secondary if needed.
-Keg and carbonate 2 weeks.

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  • Last Updated: 2024-08-11 12:08 UTC