Prickly Cooler - Beer Recipe - Brewer's Friend

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Prickly Cooler

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 5 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Sunday February 10th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 53.3%
1.50 kg American - Wheat1.5 kg Wheat 38 1.8 40%
0.13 kg American - Munich - Light 10L0.125 kg Munich - Light 10L 33 10 3.3%
0.13 kg German - CaraFoam0.125 kg CaraFoam 37 1.8 3.3%
3.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley - Sabro10 g Yakima Valley - Sabro Hops Pellet 14 Boil 15 min 8.94 50%
10 g Motueka10 g Motueka Hops Pellet 6.8 Boil 15 min 4.34 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
4 ml Lactic acid Water Agt Mash 30 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 kg Pineapple Flavor Secondary 7 days
1 kg Prickly Pear Flavor Secondary 7 days
5 g Pectin Enzyme Water Agt Secondary 7 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L Mash Infusion -- 65 °C 30 min
32 L Sparge Fly Sparge -- 75 °C --
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9.8
Mash volume with grains 12.3
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 15.4 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.6 L) 21
Boil off losses -0.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

Mash. Sparge. Bring to boil.

Pull off 21 L wort and chill to 100 F (38 C). Add lactic acid down to 4.5 pH. Pitch lacto into fermentor with wort. Test after 24 hours for pH. Will probably take 2 or 3 days, maybe 4. Once acidity is achieved (3.5 pH), add hops and bring to boil for 15 minutes. Chill and pitch yeast.

After 1 week, rack onto fruit and pectin enzyme. After another week, rack again and cold crash/keg when beer clears.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-08 02:24 UTC
  • Snapshot Created: 2019-02-10 18:07 UTC