Grotta SOURALE - Beer Recipe - Brewer's Friend

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Grotta SOURALE

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday April 6th 2018
1.062
1.016
6.1%
11.0
3.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 50%
1.70 kg American - Wheat1.7 kg Wheat 38 1.8 42.5%
300 g Lactose (Milk Sugar)300 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Boil 5 min 10.95 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 kg Raspberry Flavor Primary 5 days
2 each Vanilla extract Flavor Primary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malmö, Sweden
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
12.1 L Infusion -- 64 °C 60 min
Infusion -- 74 °C 10 min
10.3 L Fly Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 11.3 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.8 L) 18
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Mash and sparge as usual.
Boil 10 minutes to sanitize wort.
Add 10 tabltes of Probimage.
Kettle sour at 32 degrees for 24 hours.
Follow normal boil hop schedule.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-18 12:59 UTC