Basic Yarrow Recipe - Beer Recipe - Brewer's Friend

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Basic Yarrow Recipe

214 calories 19.8 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Thursday July 25th 2019
1.070
1.014
7.3%
0.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Bohemian Pilsner5 kg Bohemian Pilsner 38 1.9 66.7%
2 kg American - Wheat2 kg Wheat 38 1.8 26.7%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 6.7%
7.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
160 g Yarrow Water Agt Mash 0 min.
 
Yeast
- S 05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
18 L Batch Sparge 67 °C 66 °C 120 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 46.21 L. Suggest reducing initial strike volume to 40.78 L and adding 0.81 L sparge/top-off. 41.6
Strike water volume (equipment estimates 38.3 L) 41.6
Mash volume with grains (equipment estimates 42.9 L) 46.2
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.7 L) 34
Boil off losses -5.7
Post boil Volume 25
Volume into fermentor 25
Total: 41.6  
Equipment Profile Used: System Default
 
Notes

This is a basic recipe for yarrow as per "tje Book" half the yarrow. I.e. 80g in at the boil and the other half in the fermenter. I'd recommend sterilizing it unless you want a sour, which migh tbe an interesting experiemtn.

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  • Public: Yup, Shared
  • Last Updated: 2023-09-14 18:43 UTC