Tamey Beryll, Dr - Beer Recipe - Brewer's Friend

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Tamey Beryll, Dr

625 calories 63 g 1 L
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.472 (recipe based estimate)
Efficiency: 80% (brew house)
Source: M!1j@N
Calories: 625 calories (Per 1L)
Carbs: 63 g (Per 1L)
Created: Tuesday February 4th 2020
1.067
1.016
6.8%
14.5
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 7.84 20.4%
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 9.18 34.7%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late boil kettle addition) 42 10.2%
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 9.18 34.7%
4.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Pellet 9.7 Boil at 100 °C 30 min 6.72 11.1%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 9.7 Boil at 100 °C 10 min 3.17 11.1%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 9.7 Whirlpool 0 min 4.62 22.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.4 Dry Hop at 23 °C 13 days 55.6%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g aronia Other Secondary 13 days
500 g Oregon Fruit - Red Raspberry Other Secondary 13 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 101.3 g       Temp: 23 °C       CO2 Level: 2 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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 7.1 L) 8.8
Mash volume with grains (equipment estimates 7.1 L) 9.5
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 7.3 L) 9
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 3
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 18.1
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 26.9  
Equipment Profile Used: System Default
"Tamey Beryll, Dr" Fruit Beer recipe by M!1j@N. Partial Mash, ABV 6.75%, IBU 14.51, SRM 11.05, Fermentables: (Vienna Malt, Liquid Malt Extract - Light, Corn Sugar - Dextrose) Hops: (Northern Brewer, Mosaic) Other: (aronia, Red Raspberry)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-12 20:25 UTC