Farmhouse Summer Ale - Beer Recipe - Brewer's Friend

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Farmhouse Summer Ale

163 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Machoraton
Calories: 163 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday July 14th 2018
1.054
1.008
6.0%
42.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 44.4%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 44.4%
500 g Honey500 g Honey - (late boil kettle addition) 42 2 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 60 min 6.96 32.3%
0.40 oz Motueka0.4 oz Motueka Hops Pellet 13 Boil 40 min 21.18 25.8%
0.15 oz Pacific Jade0.15 oz Pacific Jade Hops Pellet 13.4 Aroma 20 min 5.65 9.7%
0.30 oz motueka0.3 oz motueka Hops Pellet 13 Aroma 10 min 6.56 19.4%
0.20 oz Pacific Jade0.2 oz Pacific Jade Hops Pellet 13.4 Aroma 5 min 2.48 12.9%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yerbabuena Herb Whirlpool 30 min.
10 g coriander Spice Whirlpool 30 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 180 B cells required
3522
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.5 L) 28.9
Mash volume with grains (equipment estimates 31.1 L) 31.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 24
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

split the batches half for Voss, half for 3522. 3522 will be fermented at 18c. while Voss no temperature control pitched at 46c and let it for 1 week.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-23 14:27 UTC
  • Snapshot Created: 2018-07-14 02:48 UTC
  • Link To Parent Recipe