Sorghums kapittel - Beer Recipe - Brewer's Friend

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Sorghums kapittel

148 calories 12.6 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 0% (brew house)
Source: Jan Erik Johansen
Calories: 148 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Thursday April 11th 2019
1.049
1.008
5.4%
44.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g White Sorghum Syrup - Gluten Free3000 g White Sorghum Syrup - Gluten Free 37 1.5 72.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 12%
400 g Passionfruit400 g Passionfruit 5 0 9.6%
250 g Turbinado250 g Turbinado 44 10 6%
4,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley - Idaho 715 g Yakima Valley - Idaho 7 Hops Pellet 14 Boil 30 min 20.75 7.5%
50 g Rakau50 g Rakau Hops Pellet 10.5 Whirlpool at 80 °C 20 min 12.5 25%
35 g Yakima Valley - Idaho 735 g Yakima Valley - Idaho 7 Hops Pellet 14 Whirlpool at 80 °C 20 min 11.67 17.5%
50 g Rakau50 g Rakau Hops Pellet 10.5 Dry Hop 7 days 25%
50 g Yakima Valley - Idaho 750 g Yakima Valley - Idaho 7 Hops Pellet 14 Dry Hop 7 days 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Passionfruit puree Flavor Primary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 L Mouthfeel and sweetness Infusion -- 65 °C 30 min
1 L Sparge -- 78 °C 2 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 22.2 L) 21.9
Mash volume with grains (equipment estimates 22.2 L) 22.2
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.6
Pre boil volume (equipment estimates 24.4 L) 24
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 21.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Heat 18 liters of water to boil. Add mash of gluten free flaked oats for mouthfeel, will not ferment. Add sorghum syrup and sugar. Bring to boil a total of 24 liters and boil for 30 min. Add passionfruit puree and dry hops on day 4 of fermentation. Cold crash on day 10-11.

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  • Last Updated: 2019-06-14 06:41 UTC