Strawberry Yogurt Milkshake Sour - Beer Recipe - Brewer's Friend

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Strawberry Yogurt Milkshake Sour

249 calories 23.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: MachoRaton
Calories: 249 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Thursday November 22nd 2018
1.081
1.017
8.4%
7.6
5.4
2.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 33.3%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 22.2%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
3 kg Strawberry3 kg Strawberry - (late boil kettle addition) 3.15 0 33.3%
0.70 kg Cane Sugar0.7 kg Cane Sugar 46 0 7.8%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Motueka0.6 oz Motueka Hops Pellet 7 Aroma 5 min 3.26 50%
0.60 oz Belma0.6 oz Belma Hops Pellet 9.4 Aroma 5 min 4.38 50%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriander Spice Boil 5 min.
2 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
14.77 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.2 L) 29.5
Mash volume with grains (equipment estimates 29.5 L) 32.8
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 20.8 L) 24
Volume increase from sugar/extract (late additions) 3.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 29.5  
Equipment Profile Used: System Default
"Strawberry Yogurt Milkshake Sour" Experimental Beer recipe by MachoRaton. BIAB, ABV 8.4%, IBU 7.64, SRM 5.41, Fermentables: (Pale Ale, Wheat, Lactose (Milk Sugar), Strawberry, Cane Sugar) Hops: (Motueka, Belma) Other: (coriander, Calcium Chloride, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2019-02-10 09:45 UTC