Funky Paprika (MTF) by Marius Loktu - Beer Recipe - Brewer's Friend

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Funky Paprika (MTF) by Marius Loktu

165 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 12.9 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Pre Boil Gravity: 1.194 (recipe based estimate)
Efficiency: 70% (brew house)
Source: sofroglo
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Monday December 31st 2018
1.051
1.005
6.1%
0.0
2.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb Floor-Malted Bohemian Pilsner13.2 lb Floor-Malted Bohemian Pilsner 37.7 1 51.6%
9.30 lb Wheat9.3 lb Wheat 37.7 1 36.3%
2 lb Flaked Oats2 lb Flaked Oats 32.8 2 7.8%
1.10 lb Acidulated Malt1.1 lb Acidulated Malt 26.8 3 4.3%
25.60 lbs / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
The Yeast Bay Lorchristi and Brussels Brett Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.9 gal (51.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.9 gal (3.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.25 gal (52.99 qt). Suggest reducing strike water volume to 9.95 gal (39.81 qt) and adding 1.25 gal (4.99 qt) sparge/top-off. 11.2 44.8  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (6.85 g). Reduce mash thickness to 1.06 qt/lb or increase pre-boil volume to 7.75 g.    
Strike water volume at mash thickness of 1.75 qt/lb 11.2 44.8  
Mash volume with grains 13.25 53  
Grain absorption losses -3.2 -12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.9 g | 51.6 qt) 3.4 13.6  
Boil off losses    
Post boil Volume 12.9 51.6  
Going into fermentor 12.9 51.6  
Total: 6.85 27.4
Equipment Profile Used: System Default
 
Notes

Malts: Weyermann Floor Malted Bohemian Pilsner Weyermann Floor Malted Bohemian Wheat, Weyermann Light wheat or CHÂTEAU WHEAT BLANC Flaked Oats Weyermann Acidualted Malt

Brewing notes: - Added 200 gr flaked wheat before sparge. Brought to boil, then cooled to 35C. 1.053 OG (about 46L split between two plastic carboys) Adjusted the PH to 4.5 with 80% lactic acid. (about 1,5 tbs in each carboy for me) Added content of 6 capsules of Probi Mage L. Plantarum to each carboy. (60 bill cells)

2 days later: Pitched 3 packages of rehydrated Belle saison, 1 ts yeast nutrient and the rest of a starter with TYB Lochristi and Brussels brett blend I had going, between the two carboys.<br />



6 weeks later: Racked over sliced, red bell peppers in a glass carboy. (450 gr/l) Takes about 45 red bell peppers for 20 liters of beer. Important to choose the bell peppers with a dark red color. They are supposed to be juicy and crispy, not soft and flabby. Those are flavorless compared to the juicy and ripe ones. Rinsed, removed the seeds and the white before slicing up and adding them to the carboy.<br />



4 months later: Bottled with 6,5 gr table sugar per liter. (1.004 FG)<br />


Would probably let the saison yeast and brett rock out a bit next time, making precursors before souring with a starter of L.Plantarum. This batch aint that old yet, but I would love some more yeast and brett character in these type of brews.

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  • Last Updated: 2018-12-31 23:42 UTC