Buzz Chopped - Beer Recipe - Brewer's Friend

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Buzz Chopped

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday September 6th 2019
1.058
1.014
5.8%
4.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 63.4%
3 lb United Kingdom - Golden Naked Oats3 lb Golden Naked Oats 33 10 23.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Pekko0.25 oz Pekko Hops Pellet 13 Aroma 10 min 3.97 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Rhubarb Herb Secondary 7 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.75 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
100 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Strike -- 152 °F 60 min
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.52 22.1  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 2.56 g | 10.3 qt) 2.3 9.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.83 31.3
Equipment Profile Used: System Default
"Buzz Chopped" Fruit Lambic beer recipe by ajax147. All Grain, ABV 5.78%, IBU 3.97, SRM 6.46, Fermentables: (Pale 2-Row, Golden Naked Oats, Flaked Oats, Rice Hulls, Acidulated Malt) Hops: (Pekko) Other: (Rhubarb, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-26 05:04 UTC