BRUT Orange - Beer Recipe - Brewer's Friend

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BRUT Orange

238 calories 9.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Robin Day
Calories: 238 calories (Per 330ml)
Carbs: 9.8 g (Per 330ml)
Created: Wednesday February 6th 2019
1.080
0.998
10.8%
22.4
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 57.1%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 14.3%
1 kg Flaked Rice1 kg Flaked Rice 40 0.5 14.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 22.38 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Amyloglucosidase Other Mash 30 min.
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
500 g Sweet Orange Peel Flavor Boil 5 min.
1.50 ml Amyloglucosidase Other Primary 3 days
2.90 g Calcium Chloride Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
11.40 g Gypsum Water Agt Mash 1 hr.
1.10 g Table Salt Water Agt Mash 1 hr.
15 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 556 B cells required
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (custom):
110%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 556 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
45L of RO Water

11.4g CaSO4
1.4g MgSO4
1.1g NaCl
2.9g CaCl2
0.7g MgCl2

15ml 75% Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash for initial 30 mins Infusion -- 63 °C 30 min
Add 2ml Amyloglucosidase for further 60 mins Infusion -- 63 °C 60 min
20 L Sparge -- 75 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 23.3 L) 23
Estimated amount in fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
"BRUT Orange" Experimental Beer recipe by Robin Day. All Grain, ABV 10.77%, IBU 22.38, SRM 3.07, Fermentables: (Pilsner, Flaked Corn, Flaked Rice, Corn Sugar - Dextrose) Hops: (Magnum) Other: (Amyloglucosidase, Irish Moss, Yeast Nutrient, Sweet Orange Peel, Calcium Chloride, Epsom Salt, Gypsum, Table Salt, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-05-13 14:55 UTC