Violet Gueuze - Beer Recipe - Brewer's Friend

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Violet Gueuze

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 18.9 liters (ending kettle volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: AaA Brewer's №：07Be0101(sumire)
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday November 22nd 2018
1.049
1.010
5.2%
17.0
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 46.2%
1 kg German - Vienna1 kg Vienna 37 4 23.1%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 11.6%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 6.9%
0.53 kg monain vioret syrup（700ml）0.525 kg monain vioret syrup（700ml） 36 0 12.1%
4.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Sorachi Ace5 g Sorachi Ace Hops Pellet 9.9 Boil 120 min 8.37 17.9%
13 g Nelson Sauvin13 g Nelson Sauvin Hops Pellet 11.9 Boil 20 min 8.58 46.4%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 11.9 Boil 0 min 35.7%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Table Salt Water Agt Boil 20 min.
10 g eider flower Flavor Boil 20 min.
10 g rinden flower Flavor Boil 20 min.
5 g anisu seeds Flavor Boil 20 min.
5 g coliander seeds Flavor Boil 20 min.
80 g Yogurt Other Mash 0 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
200 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
75.2 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Tokyo Metropolitan Waterworks Bureau (West)
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
14 L Protein Rest Decoction -- 50 °C 15 min
Decoction -- 68 °C 60 min
Mashout Temperature -- 79 °C 20 min
8 L Sparge -- 78 °C 60 min
Pull up the malt from the wort, transfer it to a boil pot, keep it at 43 ° C and set the mash temperature to 39 ° C. Before boiling, yogurt was added and lactic acid fermentation was carried out for 24 hours. Temperature -- 43 °C 1440 min
Starting Mash Thickness: 14 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (14L/kg), your strike volume will exceeds the total water needed for the recipe (24.1L). Reduce mash thickness to 5.59L/kg or increase pre-boil volume to 55.3L.  
WARNING: Mash tun capacity exceeded. Volume required: 63.4 L. Suggest reducing initial water volume to 42.55 L and adding 18 L sparge/top-off. 60.6
Strike water volume at mash thickness of 14 L/kg 60.6
Mash volume with grains 63.4
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 18.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 13.1 L) 18.9
Estimated amount in fermentor 18.9
Total: 24.1  
Equipment Profile Used: System Default
 
Notes
  • Caution of oxidation with kettle. -
    Since lactic acid fermentation was carried out in a boiling kettle before boiling, boiling time was set to 120 minutes and it was overpowering. At the time of lactic acid fermentation oxidation with a ph value of 3.3 or less may affect yeast activity, so be careful of the Ph value. It is necessary to control the lactic acid fermentation time or adjust the water content.
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  • Last Updated: 2019-11-19 09:23 UTC