Brunchies clone - Beer Recipe - Brewer's Friend

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Brunchies clone

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.29 liters
Post Boil Size: 26.9 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 91%
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Thursday July 4th 2024
1.065
1.015
6.6%
26.1
9.9
8.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Golden Promise5.1 kg Golden Promise 37 3 61.8%
0.90 kg United Kingdom - Oat Malt0.9 kg Oat Malt 28 2 10.9%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 9.7%
0.80 kg Unmalted Wheat0.8 kg Unmalted Wheat 36 2 9.7%
0.15 kg Maple Syrup0.15 kg Maple Syrup - (late boil kettle addition) 30 35 1.8%
0.50 kg Maple Syrup0.5 kg Maple Syrup - (late fermenter addition) 30 35 6.1%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Citra45 g Citra Hops Pellet 11 Hop Stand 20 min 10.76 18.8%
45 g El Dorado45 g El Dorado Hops Pellet 15.7 Hop Stand 20 min 15.36 18.8%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 5 days 31.3%
75 g El Dorado75 g El Dorado Hops Pellet 15.7 Dry Hop 5 days 31.3%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Coffee Flavor Secondary 2 days
4 kg Blueberry Flavor Secondary 0 min.
100 g Slaked Lime Flavor Secondary 2 days
 
Yeast
Omega Yeast Labs - British Ale IV OYL-010
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-Low
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 183 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
marchal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 50 150 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.2 L Strike 70 °C 68 °C 60 min
3.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.8
Mash volume with grains 27.8
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 11.9 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 29.3
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Post boil Volume (equipment estimates 23.5 L) 26.9
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 23
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

metre 0.150g de sirop d'érable 10 min avant la fin d'ebu .
Faire kettle sour à 35° après la première ébullition pendant 48h, puis monter le moût à 80° , faire le hopstand puis fermenter classique. Quand primaire fini, mettre les myrtilles, attendres que ça refermente, puis ajouter Coffe,lime + DH .

70g coffe light roast floral en DH 48h + un p'tit peu de cold brew in the same time
Voir Scott janish coffee beer

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  • Last Updated: 2024-07-05 20:54 UTC