Framboise / blåbær - Beer Recipe - Brewer's Friend

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Framboise / blåbær

130 calories 6.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Stein Magne den lure
Calories: 130 calories (Per 330ml)
Carbs: 6.9 g (Per 330ml)
Created: Sunday August 13th 2017
1.044
1.001
5.6%
11.1
10.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,000 g Belgian - Pilsner2000 g Pilsner 37 2.77 47.1%
1,000 g Belgian - Wheat1000 g Wheat 38 3.31 23.5%
1,000 g Flaked Wheat1000 g Flaked Wheat 34 3.84 23.5%
200 g German - Melanoidin200 g Melanoidin 37 65.22 4.7%
50 g Belgian - Special B50 g Special B 34 305.39 1.2%
4,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Palisade100 g Palisade Hops Leaf/Whole 1 Boil 46 min 11.05 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yest nutrients Other Boil 15 min.
6,000 g Fruit whole / Pure Other Secondary 90 days
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Med/Low
Optimum Temp:
27 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
- Lambic mix culture
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Bergen, Svartediket, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.6
Mash volume with grains 13.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 22.7 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 32.2  
Equipment Profile Used: System Default
 
Notes
  • Two weeks on primary yeast.
  • Pull to secondary, top up the fermentor (PET or glass) with extra wort or dilute with water.
  • Add secondary mix culture. Pick your favorite. Let do it's magic for about 5-6 months.
  • Pull to new fermentor containing your fruit. Contact time on fruit is about 2-3 months. 150 to 300g pr. liter should be fine.
  • Bottle with new yeast. High carbonation. Use strong bottles.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-07-13 19:30 UTC
  • Snapshot Created: 2017-08-13 16:15 UTC