Raw Ale/not so Raw Ale - Beer Recipe - Brewer's Friend

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Raw Ale/not so Raw Ale

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Thursday May 2nd 2019
1.050
1.008
5.4%
0.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pilsner13.5 lb Pilsner 37 1.8 100%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Dry Hop 3 days 50%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Dry Hop 0 days 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.19 g | 40.8 qt) 9.19 36.8  
Mash volume with grains (equipment estimates 11.27 g | 45.1 qt) 10.27 41.1  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.25 g | 33 qt) 7.25 29  
Boil off losses -2.25 -9  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Raw ale- mash then bring to 170 for 15 minutes. Drop temp to ~75* and rack some to one fermenter, pitch lacto + lithuania n hills. Ferment couple days then maybe dry hop (heavily?). This one will ideally be tart etc.

Bring rest back up and do normal boil.
Hops @ 5' and whirlpool.
-- ACTUALLY maybe just make a hop tea alongside and add this to the hopped portion to keep it raw


maybe rack 1g each or something like that to secondary with brett to let age if gravity not sufficiently low to add at bottling.

  • This way some can be consumed fresh and some aged with preserving brettanomyces
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  • Public: Yup, Shared
  • Last Updated: 2019-06-14 23:52 UTC