#48 Granadilla Beer - Beer Recipe - Brewer's Friend

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#48 Granadilla Beer

187 calories 22.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)
Created: Friday September 25th 2015
1.060
1.020
5.2%
37.1
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg German - Pale Ale6.5 kg Pale Ale 39 2.3 65.7%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 20.2%
1 kg German - Munich Light1 kg Munich Light 37 6 10.1%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 2%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition) 46 0 2%
9.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Yakima Valley Hops - Southern Passion50 g Southern Passion Hops Pellet 8 Boil 60 min 25 33.3%
25 g Yakima Valley Hops - Southern Passion25 g Southern Passion Hops Pellet 8 Boil 30 min 9.61 16.7%
25 g Yakima Valley Hops - Southern Passion25 g Southern Passion Hops Pellet 8 Boil 5 min 2.49 16.7%
50 g Yakima Valley Hops - Southern Passion50 g Southern Passion Hops Pellet 8 Dry Hop 7 days 33.3%
150 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 72 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.28 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.1
Mash volume with grains 35.5
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 27.6 L) 26.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.1 L) 45
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 55.6  
Equipment Profile Used: System Default
 
Notes

Lactic Acid - pH down to 5.1

mash high to match sourness from fruits.
CaCl2 - for yeast to work well - 5g

0.2 kg sugar to get some esters

orange peel - 5 spoons

Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style - that is why mash is so high.

Sugar frim fruits shoud jack up the alc content to 5.5-5.6%.
Belgian yeast should attenuate well and produce some tart flavours that shall match fruit sweetness.

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  • Last Updated: 2015-10-03 10:17 UTC