#Violet Gueuze №2 - Beer Recipe - Brewer's Friend

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#Violet Gueuze №2

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 18.9 liters (ending kettle volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: AaA Brewer's №：19Be0404
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday March 3rd 2019
1.044
1.010
4.4%
19.0
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 52.2%
0.50 kg German - Vienna0.5 kg Vienna 37 4 13%
0.80 kg German - Wheat Malt0.8 kg Wheat Malt 37 2 20.9%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 7.8%
0.23 kg 300ml - monain vioret syrup（700ml）0.233 kg monain vioret syrup（700ml） 36 0 6.1%
3.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nugget5 g Nugget Hops Pellet 14 Boil at 100 °C 60 min 11.42 20%
20 g Huell Melon20 g Huell Melon Hops Pellet 7.2 Whirlpool at 68 °C 20 min 7.62 80%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Table Salt Water Agt Boil 20 min.
5 g anisu seeds Flavor Primary 20 days
80 g Yogurt Other Mash 0 min.
2 g Chalk Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
8 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
200 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
75.2 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 207 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Protein Rest Decoction -- 50 °C 15 min
Decoction -- 68 °C 60 min
Mashout Temperature -- 79 °C 20 min
8 L Sparge -- 78 °C 60 min
Pull up the malt from the wort, transfer it to a boil pot, keep it at 43 ° C and set the mash temperature to 39 ° C. Before boiling, yogurt was added and lactic acid fermentation was carried out for 24 hours. Temperature -- 43 °C 1440 min
Starting Mash Thickness: 14 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (14L/kg), your strike volume will exceeds the total water needed for the recipe (23.6L). Reduce mash thickness to 6.19L/kg or increase pre-boil volume to 48.9L.  
WARNING: Mash tun capacity exceeded. Volume required: 56.19 L. Suggest reducing initial water volume to 42.87 L and adding 10.79 L sparge/top-off. 53.7
Strike water volume at mash thickness of 14 L/kg 53.7
Mash volume with grains 56.2
Grain absorption losses -3.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 18.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 13.2 L) 18.9
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 18.8
Total: 23.6  
Equipment Profile Used: System Default
 
Notes
  • Caution of oxidation with kettle. -
    Since lactic acid fermentation was carried out in a boiling kettle before boiling, boiling time was set to 120 minutes and it was overpowering. At the time of lactic acid fermentation oxidation with a ph value of 3.3 or less may affect yeast activity, so be careful of the Ph value. It is necessary to control the lactic acid fermentation time or adjust the water content.
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  • Last Updated: 2019-05-10 00:38 UTC