No. 13 - Rowan Berry Christmas Ale - Beer Recipe - Brewer's Friend

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No. 13 - Rowan Berry Christmas Ale

126 calories 14.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 70 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ølvis Homebrew
Calories: 126 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)
Created: Sunday October 29th 2017
1.041
1.012
3.8%
40.8
25.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg American - Pale 2-Row4.2 kg Pale 2-Row 37 1.8 84%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 10%
0.30 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 60 min 29.11 40%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 30 min 9.25 30%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 2.4 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 kg Rowan Berry Other Secondary 7 days
8 g Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrients Other Boil 15 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 5      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 60 min
8 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.8 L) 38.9
Mash volume with grains (equipment estimates 42.1 L) 42.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 33
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 26
Volume into fermentor 26
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 4 days at 18ºC
Secondary fermentation with Rowan Berries for 7 days at 20ºC
Tertiary fermentation for clarity for 4 days 20ºC

Rowan Berries repeatedly frozen and thawed before being added to secondary. Transferred to new fermentation vat with thawed, whole berries.

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  • Last Updated: 2018-09-19 13:36 UTC