All that i can see is just a red cherry tree - Beer Recipe - Brewer's Friend

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All that i can see is just a red cherry tree

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.15 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petrik Saari
Hop Utilization: 99%
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday August 21st 2024
1.064
1.014
6.5%
3.1
4.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Viking - Pilsner Malt4.2 kg Pilsner Malt 37 1.9 65.6%
2.10 kg Flaked Wheat2.1 kg Flaked Wheat 34 2 32.8%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.6%
6.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Aged hops30 g Aged hops Hops Leaf/Whole 1 Boil 60 min 3.09 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
6 kg Cherry Herb Secondary 180 days
3 g Yeast Nutrient Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.5 bar       Temp: 3 °C       CO2 Level: 3.55 Volumes
 
Target Water Profile
Helsinki, Finland
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
21.5 L Strike -- 65 °C 40 min
Strike 65 °C 72 °C 20 min
Strike 72 °C 76 °C 10 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 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Hiivan käyminen: 20-22 astetta pääkäymisen ajan, jonka jälkeen lasketaan 18 asteeseen.

Kirsikat:

  • Kirsikat lisätään toiseen käymisastiaan 4-6kk jälkeen ja annetaan maustaa olutta 3-6kk tai pidempään.
  • Sulata ja huuhtele ennen lisäämistä.
  • Kivet voi poistaa mutta ei ole pakko.
  • Murskaa kirsikoita kevyesti jotta ne hajoavat.
  • Kirsikat uuteen käymisastiaan ja lisää hiilidioksidia kirsikoiden päälle (minimoidaan hapettuminen)
  • Valuta olut kirsikoiden päälle niin että letku on oluessa.

    Pullotus:
  • Mahdollisesti käymissokerilla? Pullokypsytys 6-12kk?!
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  • Last Updated: 2025-01-31 15:04 UTC