#80 Guava ,Verdant , Lax / #81 Calamansi Lutra, Lax - Beer Recipe - Brewer's Friend

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#80 Guava ,Verdant , Lax / #81 Calamansi Lutra, Lax

184 calories 17.6 g 22 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 14 gallons (ending kettle volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Richard
Calories: 184 calories (Per 22oz)
Carbs: 17.6 g (Per 22oz)
Created: Friday March 28th 2025
1.056
1.012
5.8%
9.3
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Canada Malting - SUPERIOR PILSEN MALT25 lb SUPERIOR PILSEN MALT 37.2 1.5 80.6%
2 lb Canada Malting - WHITE WHEAT MALT2 lb WHITE WHEAT MALT 38.1 3.5 6.5%
3 lb Canada Malting - OAT MALT3 lb OAT MALT 27.6 2.6 9.7%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Callista1 oz Callista Hops Pellet 3.5 Boil at 212 °F 60 min 4.91 11.1%
8 oz Callista8 oz Callista Hops Pellet 3.5 Whirlpool at 170 °F 15 min 4.34 88.9%
9 oz / $ 0.00
 
Yeast
- whc lax
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
65 - 71 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 14 oz       Temp: 72 °F       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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.54 gal (62.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.54 gal (14.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing initial water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume 9.5 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.54 g | 62.2 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 15.46 g | 61.9 qt) 14 56  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 13.7 54.8  
Total: 21.13 84.5
Equipment Profile Used: System Default
 
Notes

Make One Base Batch of 14 gallons & Split into two 7 gallon fermenters'

#80 add 3x Guava , 1x Verdant IPA Yeast , 1xLax (Make sure to leave 1.5 gallons of space to put in Guava.) Add Yeast Temp 68


#81 Calamansi 1xLutra , 1xLax ( Add in 3 bags of Calamansi) Add yeast at Temp 68 F

** In 81 you can fill up more the base batch into the fermenter as #80 would need space for Guava.

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  • Last Updated: 2025-04-04 00:11 UTC