Cervisia - Beer Recipe - Brewer's Friend

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Cervisia

125 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: H. Dornbusch/Stephen Stanley
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Tuesday June 25th 2019
1.038
1.010
3.8%
9.0
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.63 lb German - Bohemian Pilsner2.625 lb Bohemian Pilsner 38 1.9 28.3%
3.25 lb United Kingdom - Oat Malt3.25 lb Oat Malt 28 2 35%
2 lb German - Floor-Malted Bohemian Pilsner Dk2 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 21.6%
14 oz German - Smoked Malt14 oz Smoked Malt 37 3 9.4%
4.40 oz German - Acidulated Malt4.4 oz Acidulated Malt 27 3.4 3%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.7%
9.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Strisselspalt0.7 oz Strisselspalt Hops Pellet 3.5 Boil 55 min 9.03 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Dried Marjoram Herb Boil 5 min.
7 g Dried Rosemary Herb Boil 5 min.
4.50 g Dried Sage Herb Boil 5 min.
4.50 g Dried Bay Leaf Herb Boil 5 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1.50 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.6 oz       Temp: 72 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Dough in, hydration Infusion -- 95 °F 15 min
Protein rest Temperature -- 125 °F 15 min
Saccarification rest Temperature -- 149 °F 20 min
Dextrine Rest Temperature -- 156 °F 40 min
4.5 gal Batch sparge Sparge -- 172 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.48 13.9  
Mash volume with grains 4.22 16.9  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 5.43 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Sterilize bagged gruit for 5 mins at end of boil, suspend in green beer for fermentation, remove and discard after 2 days of primary fermentation (day 3).

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  • Last Updated: 2019-06-29 17:48 UTC