Reuben Meatbier - Beer Recipe - Brewer's Friend

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Reuben Meatbier

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Young
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday September 16th 2024
1.052
1.012
5.4%
29.6
11.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 lb Briess - LME Pilsen Light2.9 lb LME Pilsen Light 35 2.5 72%
0.20 lb Briess - Rye Malt0.2 lb Rye Malt 36.8 3.7 5%
0.20 lb Briess - Caramel Rye0.2 lb Caramel Rye 32 60 5%
0.33 lb The Swaen - Melany0.33 lb Melany 35 27 8.2%
0.40 lb Weyermann - Caramunich Type 20.4 lb Caramunich Type 2 34 45 9.9%
4.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 2.7 Boil 60 min 21.75 50%
1 oz Crystal1 oz Crystal Hops Pellet 2.7 Boil 10 min 7.89 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tbsp Garlic Powder Herb Mash 30 min.
0.75 oz Onion Powder Herb Mash 30 min.
0.50 oz Smoked Paprika Herb Mash 30 min.
8 oz Beef Broth Water Agt Boil 1 hr.
4 oz Pickle Relish Water Agt Boil 10 min.
4 oz Corned Beef Spices Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Columbus, OH Dublin Rd Plant 2018
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 Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.49 2  
Mash volume with grains 0.58 2.3  
Grain absorption losses -0.14 -0.6  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.15 12.6
Equipment Profile Used: System Default
 
Notes

Penzy's Corned Beef Spice Mix:
Brown Mustard Seed
Yellow Mustard Seed
Coriander
Allspice
Cracked Cassia
Dill Seed
Bay Leaves
Cloves
Ginger
Telicherry Peppercorns
Star Anise
Juniper Berry
Mace
Cardamom
Sanaam Peppers

Instructions: Use at 1/2 TBSP per gallon of wort.

Recommend 34/70 yeast. Using Lutra for this batch as it is expiring.

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  • Last Updated: 2024-09-16 19:37 UTC