Serveza Tepache - Beer Recipe - Brewer's Friend

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Serveza Tepache

167 calories 10.9 g 12 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 22.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: 위성준
Calories: 167 calories (Per 12L)
Carbs: 10.9 g (Per 12L)
Created: Sunday August 25th 2024
1.052
1.004
6.3%
14.3
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - Pilsen Malt 2-Row1 kg Pilsen Malt 2-Row 37 1.2 17.5%
1 kg Briess - White Wheat Malt1 kg White Wheat Malt 39.1 2.5 17.5%
1.20 kg Brown Sugar1.2 kg Brown Sugar 45 15 21.1%
2 kg Pineapple2 kg Pineapple - (late fermenter addition) 5.85 0 35.1%
0.50 kg Briess - Carapils Malt0.5 kg Carapils Malt 34.5 1.5 8.8%
5.70 kg / ₩ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10 Boil 10 min 14.28 100%
28 g / ₩ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Lactic acid Water Agt Boil 30 min.
50 g Cinnamon stick Spice Boil 10 min.
50 g Cinnamon stick Spice Secondary 3 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
₩ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.1
Mash volume with grains 10.8
Grain absorption losses -2.5
Remaining sparge water volume 16
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 22 L) 22.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.5 L) 19
Estimated amount in fermentor 19
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

Day 1

  1. mash strike 5 gallon

  2. add muscovado and boil shortly (for stalization)

  3. Drop pH to 4.5
    -use lactic acid or lime juice(or lemon)

  4. Chill to about 30'c and add lacto
    -Drop pH to 3.5~3.7 within 3days

    Day4
  5. Boil wort for 30min
    -add hops 10min
    -add cinnamon stick

  6. chill to about 20'c and add yeast

    Day 11(not exatly)
  7. add chopped pineapple 2kg and cinnamon stick


    Day 14
  8. Bottling
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  • Last Updated: 2024-09-19 15:59 UTC