Jelly Donut Pastry Ale - Beer Recipe - Brewer's Friend

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Jelly Donut Pastry Ale

266 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.99 gallons
Post Boil Size: 17.04 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Wednesday November 20th 2024
1.080
1.020
7.9%
29.8
14.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Pale Ale Malt 2-Row30 lb Pale Ale Malt 2-Row 36.8 3.5 65.2%
3 lb Munich3 lb Munich 37 6 6.5%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 4.3%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 4.3%
2 lb Viking - Golden Ale Malt2 lb Golden Ale Malt 37 3.5 4.3%
2 lb American - Wheat2 lb Wheat 38 1.8 4.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.2%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 4.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.3%
46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 20 min 28.61 66.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool at 180 °F 10 min 1.19 33.3%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
14.44 gal Strike 162 °F 152 °F 60 min
8.53 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.02 gal (80.08 qt). Suggest reducing strike water volume to 8.48 gal (33.92 qt) and adding 8.02 gal (32.08 qt) sparge/top-off. 16.5 66  
Strike water volume at mash thickness of 1.5 qt/lb 16.5 66  
Mash volume with grains 20.02 80.1  
Grain absorption losses -5.5 -22  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 7.08 28.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 16.61 g | 66.5 qt) 17.99 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 15.04 g | 60.2 qt) 17.04 68.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 15 60  
Total: 23.58 94.3
Equipment Profile Used: System Default
 
Notes

Add Raspberry and Cherry Puree post ferment

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  • Last Updated: 2024-12-03 15:13 UTC