Flødepus - Beer Recipe - Brewer's Friend

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Flødepus

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 47.5 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Lea Gardsbryggeri
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday February 22nd 2018
1.059
1.012
6.1%
26.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pilsner7 kg Pilsner 37 1.6 59.3%
2 kg American - White Wheat2 kg White Wheat 40 2.8 16.9%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 4.2%
0.50 kg American - Caramel / Crystal 20L0.5 kg Caramel / Crystal 20L 35 20 4.2%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 4.2%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 2.5%
1 kg Honey1 kg Honey - (late boil kettle addition) 42 2 8.5%
11.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 9 Boil 60 min 15.66 28.6%
30 g Cascade30 g Cascade Hops Pellet 9 Boil 20 min 9.48 28.6%
45 g saaz45 g saaz Hops Pellet 3 Boil 5 min 1.56 42.9%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Vaniljepulver Flavor Boil 15 days
10 g Vaniljepulver Flavor Bottling 0 min.
2.75 tsp yeast nutrient Other Boil 15 min.
2.75 each whirlfloc Fining Boil 15 min.
4 each Vanilla beans - in 120ml Vodka Other Secondary 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4.5 oz       CO2 Level: 2.65 Volumes
 
Target Water Profile
Leavann
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
39.1 L rest at 150 Infusion -- 76 °C 75 min
18.2 L stir and rest at 165 (74deg C) - mashout Infusion -- 100 °C 15 min
46.8 L to volume-7.5 gal. Fly Sparge -- 77 °C 45 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.58 L. Suggest reducing initial water volume to 44.75 L and adding 11.18 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.55 L. Suggest reducing strike water volume to 38.27 L and adding 1.15 L sparge/top-off. 39.4
Strike water volume at mash thickness of 3.7 L/kg 39.4
Mash volume with grains 46.5
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 28.2 L) 32.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 60
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 47.5
Going into fermentor 47.5
Total: 71.7  
Equipment Profile Used: System Default
 
Notes

Brygga 6 mars 2018
3 pakker gjær
FG 1010
Batsh nr 68

1600 ml. starter at 1.04

Ferment at 58 to 60 (14,5 -15,5) degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 (20-21) degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

Ive made this brew 7 times now,and it is a mainstay for my woman.Ive used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbos thoughts).<br /> <br /> Made batch #8 with US-05 on 4-19-13<br /> used 4 Madagascar vanilla beans soaked <br /> in vodka for a week and added to secondary<br /> It added a bit more vanilla flavor.Nice addition for added flavor.Will make this<br /> a regular step in future batches,recipe<br /> has not changed but 2565 rules the brew.<br /> <br /> I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.<br /> Bottled on 11-1-2013.The only tweak was <br /> adding 12 oz clover honey at flameout.The<br /> Vanilla beans in secondary are the bomb.<br /> Recipe will not change from here on out.<br /> This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout<br /> porter guy.I hope you like it and have good luck with it if you try it. -enjoy- <br /> <br /> 12-8-2013 Vanilla flavor has mellowed<br /> nicely,lacing lasts till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,its<br /> one for the ladies.Will be ready for St.<br /> Paddys day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-








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  • Last Updated: 2018-04-13 06:36 UTC