Blaeber Mouth - Beer Recipe - Brewer's Friend

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Blaeber Mouth

125 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 7.3 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sam Thompson
Calories: 125 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Saturday February 23rd 2019
10.2 °P
2.2 °P
4.3%
20.0
4.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 78.9%
0.30 kg American - Red Wheat0.3 kg Red Wheat 38 2.5 7.9%
0.30 kg Belgian - Unmalted Wheat0.3 kg Unmalted Wheat 36 2 7.9%
200 g Lemon juice200 g Lemon juice 1 0 5.3%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Mosaic32 g Mosaic Hops Pellet 12.5 Whirlpool at 160 °C 10 min 20 100%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - Diamond Lager
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.4 L Infusion -- 55 °C 10 min
8 L Infusion -- 67 °C 40 min
12 L Infusion -- 78 °C 10 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 8.3
Mash volume with grains 10.7
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 21.9 L) 24.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.9 L) 28.5
Boil off losses -5.7
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
Total: 32.8  
Equipment Profile Used: System Default
"Blaeber Mouth" Fruit Beer recipe by Sam Thompson. All Grain, ABV 4.27%, IBU 20, SRM 4.39, Fermentables: (Pale Ale, Red Wheat, Unmalted Wheat, Lemon juice) Hops: (Mosaic) Other: (Calcium Chloride, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-25 14:41 UTC