Lemon Meringue Pie - Beer Recipe - Brewer's Friend

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Lemon Meringue Pie

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: LBQ
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Friday May 18th 2018
1.054
1.015
5.2%
28.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Wheat Malt4 kg Wheat Malt 35.4 2.13 40.8%
4 kg New Zealand - Pilsner Malt4 kg Pilsner Malt 37.3 1.93 40.8%
1 kg New Zealand - Rolled Oats1 kg Rolled Oats 12.4 1.4 10.2%
0.80 kg Lactose (Milk Sugar)0.8 kg Lactose (Milk Sugar) 41 1 8.2%
9.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 7.09 7.1%
30 g Citra30 g Citra Hops Pellet 11 Boil 10 min 7.71 21.4%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool 0 min 13.75 35.7%
50 g citra50 g citra Hops Pellet 11 Dry Hop 5 days 35.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g acidulated malt Water Agt Mash 0 min.
250 ml lemon juice Flavor Boil 5 min.
250 g lemon zest Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.15 L. Suggest reducing initial water volume to 45.4 L and adding 0.75 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 28.5 L) 27.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 46.2 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 40.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 40
Total: 54.4  
Equipment Profile Used: System Default
 
Notes

Tart flavour desired? - will need to reach 3-4pH following mash. We can add the lemon juice during the end of the mash + some acidulated malt.

Adjust hop schedule and hop variety.

Last 5 mins of boil add lemon rind - How much lemon folks?

Dry hop with lemon rind soaked in alcohol

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  • Last Updated: 2018-05-18 05:03 UTC