Kriek Geuze - Beer Recipe - Brewer's Friend

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Kriek Geuze

156 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Keith Bolster
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday August 12th 2016
1.048
1.007
5.4%
6.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 60.7%
5.50 lb Belgian - Unmalted Wheat5.5 lb Unmalted Wheat 36 2 39.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Leaf/Whole 0.95 Boil 90 min 5.96 100%
2 oz / $ 0.00
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
Low/Med
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Storm Peak Brewing
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 10 9 3 37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.9 gal Protein Rest-147.4 strike Decoction -- 113 °F 17 min
0.6 gal Gel Rest- Boiling- 1st turbid draw after Decoction -- 137 °F 10 min
0.5 gal Main Beta - Boiling 2nd turbid draw after Decoction -- 150 °F 30 min
0.7 gal Main Alpha-boiling Decoction -- 162 °F 30 min
0.5 gal turbid resereve raised to 185 Decoction -- 168 °F 10 min
Sparge -- 190 °F 30 min
Starting Mash Thickness: 0.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.25 qt/lb 0.88 3.5  
Mash volume with grains 2 8  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 9.95 g | 39.8 qt) 9.13 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Debittered Hops (bake in oven at 150 f for 12 hours)

1st turbid draw remove 1.25 qt hold at 180

2nd turbid draw remove 4.5 qt hold 180

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  • Last Updated: 2016-08-27 16:26 UTC