Of the Beet'n Track - Beer Recipe - Brewer's Friend

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Of the Beet'n Track

230 calories 19.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 2.26 gallons
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday February 20th 2011
1.070
1.012
7.6%
16.1
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.95 lb Briess Golden Light Dried Malt Extract2.95 lb Briess Golden Light Dried Malt Extract 40 4 77.1%
0.44 lb Flaked Corn0.4375 lb Flaked Corn 0 1 11.4%
0.44 lb CaraPils0.4375 lb CaraPils 33 2 11.4%
3.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cluster0.3 oz Cluster Hops Pellet 7 Boil 60 min 54.5%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 7 Boil 10 min 45.5%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Beets Other Boil 1 hr.
0.01 lb Black Peppercorns Other Boil 1 hr.
0.01 lb Grains of Paradise Other Boil 1 hr.
0.01 lb Irish Moss Other Boil 1 hr.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Cereal Mash Infusion -- 153 °F 60 min
Mash out Infusion -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.25 g | 21 qt) 2.74 11  
Mash volume with grains (equipment estimates 5.25 g | 21 qt) 3.04 12.2  
Grain absorption losses (steeping) -0.48 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.77 g | 19.1 qt) 2.26 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 3.25 13  
Going into fermentor 3.25 13  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.74 11
Equipment Profile Used: System Default
 
Notes

This is a lager beer made with beet roots.
The beer is a BJCP categorized 21A Spice, Herb or Vegetable beer, based on 2C Classic American Pilsner
The red color from the beets is not indicated in the SRM calculation.
There is a minute taste of the beets in the beer (and this is from someone who does not like beets at all) and just a whiff in the nose. Bitterness is low, clear and dry finsh.

Method (Partial mash)
– Remove the WLP840 from the fridge and warm to room temperature
– Cereal Mash the Maize and the Carapils as per schedule
– Boil 60 min.
– Add .3 oz. of Cluster hops at 60 min.
– Add DME at 30 min.
– Add beets at 20 min. (Beets were roasted earlier at 400ºF for 40 min. , peeled cut into slices and frozen for storage. Thawed for 1 hours before needed)
– Irish Moss at 15 min.
– Add .25 oz. Cluster hops at 5 min.
– Cool the wort to 70ºF
– Strain in the hot wort to the fermenter
– Top up fermenter to 3.25 gal. of liquor
– Pitch WLP840 yeast when at 70F http://www.whitelabs.com/beer/homebrew_strains.html#LAGER_YEAST
– Move to 60º area
– The OG of the malt was 1.063 and the beet sugar added 1.007 to the gravity of the wort for a total OG of 1.070.
– adjective, "off the beaten track" - remote from populous or much-traveled regions;

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  • Last Updated: 2011-02-20 17:39 UTC