Fata morgana 2 - Beer Recipe - Brewer's Friend

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Fata morgana 2

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Friday March 4th 2016
1.046
1.011
4.5%
28.6
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 51.5%
3 kg Belgian - Wheat3 kg Wheat 38 1.8 30.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.2%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 5.2%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 5.2%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 2.1%
9.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 16.73 14.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 12 min 5.84 14.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 12 min 4.02 14.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 2 min 1.18 14.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 2 min 0.81 14.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 14.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 14.3%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Elderfower Spice Boil 2 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.05 L. Suggest reducing initial water volume to 45.4 L and adding 13.65 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.5
Mash volume with grains 34.8
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 40.8 L) 39.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 59.1 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 68.3  
Equipment Profile Used: System Default
 
Notes

Treating water with gypsum 7 g, calsiumclorid 14 g, 4 ml lactic acid. Mash ph 5.2

1/2 goes on second gen wlp 570 american farmhouse cake.
1/2 gets rehydratet belle saison. I have a realy sour similar beer that was kettle soured with wlp 672 for 50 houres. It reached a Ph of 2,5. IM going to Mix these beers into some realy nice low alc spring/summer session seasons.

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  • Last Updated: 2016-03-04 21:04 UTC