Box Jelly Antidote (Australian Light Sparkling Ale) - Beer Recipe - Brewer's Friend

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Box Jelly Antidote (Australian Light Sparkling Ale)

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Wednesday March 4th 2015
1.044
1.010
4.6%
18.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Vienna9 lb Vienna 35 4 90%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 14.96 50%
0.50 oz Pride of Ringwood0.5 oz Pride of Ringwood Hops Leaf/Whole 10 Aroma 6 min 3.55 25%
0.50 oz Pride of Ringwood0.5 oz Pride of Ringwood Hops Leaf/Whole 10 Dry Hop 4 days 25%
2 oz / $ 0.00
 
Yeast
Mangrove Jack - British Ale Yeast M07
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
57 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
Red Star: Pasteur Champagne
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Temperature -- 165 °F 60 min
2.5 qt Sparge -- 200 °F --
Starting Mash Thickness: 1.41 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.41 qt/lb 3.53 14.1  
Mash volume with grains 4.33 17.3  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Primary yeast pitch with British Ale yeast: ferment for 4-5 days.

Second yeast pitch with Champagne yeast, and dry hop with 0.5 oz Saaz leaf Hops; ferment for 3-4 days.


[Original recipe calls for 7# Vienna malt. 12.2 oz cane sugar may be needed to get ABV to 4.5%. If able to get hands on more Vienna malt... Remember to get additional 1.45 lbs to get ABV to 4.5%.]


**An acquaintance from Queensland said that an Australian brewery would use Champagne yeast in their recipes... I am unsure as to why, but I deduce that with a fresh brew, the Champagne yeast will provide an acidity/crispness, since it will convert all residual sugars. I can only assume that there needs to be an ale yeast to pitch initially, so that there are some appropriate breadiness and esterification to the flavors. A high amount of dextrin-rich malt may counterbalance the inevitable tart flavor.

Here's hoping. Cheers!

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  • Last Updated: 2017-04-28 19:07 UTC