Tyrkisk Peber - Beer Recipe - Brewer's Friend

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Tyrkisk Peber

138 calories 8.8 g 16 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sitaram Shastri
Rating:
5.00 (1 Review)

No Chill: 30 minute extended hop boil time
Hop Utilization: 90%
Calories: 138 calories (Per 16oz)
Carbs: 8.8 g (Per 16oz)
Created: Wednesday January 1st 2020
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1.043
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5.2%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 lb German - Pale Ale5.1 lb German - Pale Ale 39 2.3 68%
2.40 lb Belgian Candi Syrup - D2 (160L)2.4 lb Belgian Candi Syrup - D2 (160L) - (late boil kettle addition) 32 160 32%
7.50 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Summit0.5 oz Summit Hops Pellet 15.1 First Wort at 135 °F 30 min 21.71 20%
2 oz Artisan - Motueka2 oz Motueka Hops Pellet 4 Whirlpool at 208 °F 30 min 5.77 80%
2.50 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 ml Phosphoric acid Water Agt Mash 90 min.
0.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
1.45 g Gypsum Water Agt Mash 1 hr.
4.25 g Slaked Lime Water Agt Mash 1 hr.
2.40 g Table Salt Water Agt Mash 1 hr.
14 g Arya - Cinnamon Powder / 121 Grams Spice Boil 30 min.
0.50 g Irish Moss Fining Boil 30 min.
1 g Whole Black Pepper / 70 Grams Spice Boil 30 min.
1 g Whole Clove / 22 Grams Spice Boil 30 min.
0.20 ml Phosphoric acid Water Agt Sparge 1 hr.
10 oz Tyrkisk Peber Flavor Whirlpool 30 min.
4 oz Orange Peel Powder / 4 Ounces Flavor Secondary 5 days
2 g Gelatin / 22 Grams Fining Secondary 2 days
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.43 psi       Temp: 42 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike = 158 Strike 158 °F 154 °F 90 min
2.25 gal Batch Sparge 208 °F 168 °F 30 min
Starting Mash Thickness: 3.6 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.6 qt/lb 4.59 18.4  
Mash volume with grains 5 20  
Grain absorption losses -0.64 -2.6  
Remaining sparge water volume (equipment estimates 2.43 g | 9.7 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.13 g | 24.5 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 5.5 22  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

1) Add cold brew coffee to taste.
2) 2 week quick lager regime, before carb.

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  • Last Updated: 2020-02-23 10:52 UTC