eau de vie - Beer Recipe - Brewer's Friend

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eau de vie

194 calories 11.3 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 0 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 98% (brew house)
Hop Utilization: 96%
Calories: 194 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Thursday May 26th 2016
1.065
1.003
8.1%
0.0
6.2
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg US - Apple juice20 kg Apple juice 5.8 1 94.1%
1 kg Gladfield - Dextrose1 kg Dextrose 46 0 4.7%
0.25 kg Blueberry0.25 kg Blueberry 4.95 0 1.2%
21.25 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Yeast Nutrient Other Boil 0 min.
3 g Citric acid Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 L backset Water Agt Mash 0 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
5 Grams
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle 1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 19.9
Pre boil volume 21
Boil off losses  
Post boil volume 21
Going into fermentor 21
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: 1.1  
Equipment Profile Used: System Default
 
Notes

for Distillation:

3rd batch
--------------------
in pot: frozen blueberries + pinch of water + pinch of pectinaise, slowly warm and squish. after 30 mins add 1.5L apple juice + 1.25kg sugar warm up a bit more, dissolve sugar / make a slurry

add remaining sugar and juice to fermenter, stir. add 1L backset, add nutes, acid and salt, add the blueberry slurry, stir

pitch 24/12 @ 10 pm - 26.7c



2nd batch
-----------------
Combine 1kg of dextrose with blueberries and water to make up 1L on stove. heat to aprox 40c to disolve sugar, mash berries up, add a pinch of pectinaise.. sit for 30 mins.


mix all the bottled juice, 1kg dextrose and nutes in fermenter
add the blueberries mixture
pitch yeast.

pitch temp 26.7 C (hot day) put into chiller overnight





batch 1 notes:
-------------------------------------
juice + less yeast food, no blueberries, no water.
21L / 6gal
pitch on 23/11 @ 11PM - 23c
max temp up to 27/28 C (too high)
needed top up of yeast food after a few days to drive off sulphur smell
distill on 4/12 @11 Am -23c finish.
sulhur smell gone from ferment and smells great in still

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  • Last Updated: 2022-05-04 19:37 UTC