Currant Events - Beer Recipe - Brewer's Friend

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Currant Events

191 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Thursday March 14th 2019
1.059
1.005
7.1%
9.7
27.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Vienna5 lb Vienna 37 4 93%
2 oz American - Black Malt2 oz Black Malt 28 500 2.3%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 2.3%
2 oz German - Chocolate Wheat2 oz Chocolate Wheat 31 413 2.3%
86 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.8 Boil 30 min 9.74 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 oz Black Currants Other Secondary 0 min.
 
Yeast
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Mash Out Temperature -- 180 °F 60 min
Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.68 6.7  
Mash volume with grains 2.11 8.4  
Grain absorption losses -0.67 -2.7  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 2.74 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.42 17.7
Equipment Profile Used: System Default
 
Notes

Infuse water to the mash to obtain 152° for 60 minutes. Raise the temperature of the mash to 168° for 10 minutes for a proper mash out. Sparge the mash with 170° water to obtain a total boil kettle volume of 3.5 Gallons.

Heat the boil kettle to bring the wort up to 200°. As quickly as possible, cool the wort down to 95° and inoculate with lactobacillus bacteria. Maintain the 95° temperature for approximately 20 to 24 hours or until the pH reaches 3.5.

Bring the boil kettle to a complete boil and introduce the hops at 30 minutes. Once the boil is complete, chill to 68°. Oxygenate the work and pitch the Omega yeast strain.

After 21 days in primary fermentation, rack the beer into secondary and add 20 ounces of cleaned and sanitized black currants. Leave Currants for 10 to 14 days and then remove. Bottle or keg as necessary

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  • Last Updated: 2019-03-23 12:50 UTC