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Awesome Recipe

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.75 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Thursday September 26th 2024
1.040
1.007
4.3%
6.3
26.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Aromatic4 kg Aromatic 33 38 84.2%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 10.5%
250 g United Kingdom - Golden Naked Oats250 g Golden Naked Oats 33 10 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 75 min 6.3 100%
10 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Infusion 65 °C 65 °C 75 min
13 L Sparge 65 °C 65 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume 14.1
Mash Lauter Tun losses -0.9
Pre boil volume 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.4  
Equipment Profile Used: System Default
"Awesome Recipe" Gueuze beer recipe by Brewer #426039. All Grain, ABV 4.3%, IBU 6.3, SRM 26.11, Fermentables: (Aromatic, Wheat Malt, Golden Naked Oats) Hops: (Hallertau Hersbrucker)
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  • Public: Yup, Shared
  • Last Updated: 2024-09-26 16:05 UTC