Tid for ømhet - Beer Recipe - Brewer's Friend

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Tid for ømhet

144 calories 11 g 330 ml
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 0 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 3 liters
Pre Boil Gravity: 1.306 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Thursday November 2nd 2017
1.048
1.006
5.6%
0.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 46 0.5 10.6%
2,200 g Mangrove Jack's Bavarian Wheat2200 g Mangrove Jack's Bavarian Wheat 35 4 46.8%
2,000 g Passionfruit Juice2000 g Passionfruit Juice 5 5 42.6%
4,700 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast nutrient Other Boil --
12 g Himalaya salt Flavor Primary 3 days
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 15.2 L) -0.8
Volume increase from sugar/extract (early additions) 3.8
Pre boil volume (equipment estimates 19 L) 3
Boil off losses  
Post boil volume 19
Going into fermentor 19
Total: -0.8  
Equipment Profile Used: System Default
 
Notes

Heat the liquid malt extract by placing the bag in hot water. Boil 3 litres of water, add to fermentor. Add warm extract and yeast nutrient. Stir, and add cold water until you have a total of 17 litres. Add 2 litres of chilled pasteurised passionfruit juice. Check temp, should be 20-23 degrees C. Add 1 packet of Champagne yeast. Ferment for 7 days, 21-22 C. Raise temp to 23-24 degrees. Add salt. Let ferment for another week.

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  • Last Updated: 2018-01-25 13:15 UTC