Wet Kilt Gooseberry Grozet - Beer Recipe - Brewer's Friend

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Wet Kilt Gooseberry Grozet

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: SuperCoolGuy Brewing
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday January 27th 2015
1.052
1.015
4.9%
15.7
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 83.3%
1.50 lb Canadian - Pale Wheat1.5 lb Pale Wheat 36 2 12.5%
8 oz American - Rye8 oz Rye 38 3.5 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 6 Boil 60 min 11.51 50%
0.50 oz Perle0.5 oz Perle Hops Pellet 6 Boil 10 min 4.17 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz bog mertle Herb Boil 5 min.
1 oz meadowsweet Herb Boil 5 min.
2 lb gooseberries Flavor Secondary 1 hr.
 
Yeast
White Labs - French Ale WLP072
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
63 - 67 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.41 g | 21.7 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

let yeast ramp over 3 days to 70F
get proper perle alpha acid content

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  • Last Updated: 2015-01-27 07:29 UTC