Authenticity - Fruit Base - Beer Recipe - Brewer's Friend

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Authenticity - Fruit Base

149 calories 15.9 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 45% (steeping grains only)
Source: J.M.R.
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Wednesday August 1st 2018
1.045
1.012
4.3%
26.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 29.4%
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 48.5%
5.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 14.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 7.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 15.16 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 11.65 50%
2 oz / $ 0.00
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.33 g | 25.3 qt) 6.05 24.2  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 6.17 24.7  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.05 24.2
Equipment Profile Used: System Default
 
Notes

The extract beer base I have been using for experimentation with different fruits.

  • 3 gallon steep @157F
  • 5.5 gallon boil - needs to be increased as my 10 gallon kettle has close to 20% evaporation loss of wort.
  • 1oz Saaz (Czech) @60mins - 1oz Saaz (Czech) @30mins
  • Chilled with immersion chiller using ice bath via submersible pump to 78F - Yeast pitched (1 pack WLP320 - no starter)
  • Transfered to 6.5 gallon carboy via ball valve and sealed with blow off tube
  • Placed in wine closet completely free of outside light - room temperature

  • Noticeable clumping of yeast and forming of top layer within 12 hours
  • Large Krausen seen and vigorous fermentation/bubbling within 24 hours.
  • Will primary 2 weeks then be racking onto 6.75lbs freshly mashed mango for 1-2 weeks in a 5 gallon carboy
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  • Public: Yup, Shared
  • Last Updated: 2018-08-01 04:53 UTC