Raw smash (Azacca) - Beer Recipe - Brewer's Friend

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Raw smash (Azacca)

132 calories 9.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 73.5% (brew house)
Source: TwoToques
Calories: 132 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Saturday March 2nd 2019
11.0 °P
1.1 °P
5.2%
0.0
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Canadian - Pale 2-Row3 kg Pale 2-Row 36 1.75 100%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Azacca20 g Azacca Hops Pellet 11.1 Boil at 70 °C 0 min 20%
40 g Azacca40 g Azacca Hops Pellet 11.1 Dry Hop at 25 °C 1 days 40%
40 g Azacca40 g Azacca Hops Pellet 11.1 Dry Hop at 22 °C 2 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g yeastex Other Whirlpool 0 min.
10 ml 85% Phosphoric Acid Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Ebbegarden Kveik Blend
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
22 - 37 °C
Starter:
No
Fermentation Temp:
28.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kitchener Ontario - Strange St Water supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
154 40 70 138 109 352
Add 10 mL 85% phosphoric acid to mash. Adjust pH with +1-2 mL acid once mixed (depending on water profile)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.1 L Full volume mash Infusion -- 64 °C 120 min
Temperature -- 70 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19 L) 18.9
Mash volume with grains (equipment estimates 21 L) 20.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.1 L) 15
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Volume into fermentor 15
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

After conclusion of mash, first hop addition is added as whole volume is raised to 80C for "pasteurization".

Once desired temp is hit, remove hops, place lid on pot, and set outside (in cold Canadian winter) to cool to ~30C.

Second hop addition is to be made directly to fermentor, 24 hrs after pitching yeast.

After 48hrs, beer is to be racked to a CO2 purged corny keg where it will be sealed to naturally carbonate with the tail end of fermentation and dry-hopped with a further 40g of azacca (directly into the keg).

Yeastex added during ramp up to pasteurization

Dry hopping in a corny keg with loose pellets completely plugged the dip tube - had to rack to a purged carboy, let settle for 24 hrs, and then rack back into a cleaned keg.

Beer is tasting great so far after a couple of days in the keg!

Enjoy!

NOTE: This recipe is inspired by the raw farmhouse ales of parts of Europe. There is an excellent BYO article that can explain this in much more detail than I can https://byo.com/article/raw-ale/

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  • Last Updated: 2019-03-17 13:41 UTC