Feelin' Rooted - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Feelin' Rooted

85 calories 4.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Ash Gillman
Calories: 85 calories (Per 330ml)
Carbs: 4.7 g (Per 330ml)
Created: Sunday February 9th 2020
1.029
1.001
3.7%
29.7
6.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - American Ale Malt3 kg American Ale Malt 37.3 2.54 48.2%
0.10 kg New Zealand - Sour Grapes Malt0.1 kg Sour Grapes Malt 34 2.03 1.6%
1.12 kg Woolworths homebrand Weetbix - Flaked Wheat1.12 kg Flaked Wheat 34 2 18%
1 kg Australian - Beetroot Juice1 kg Beetroot Juice - (late boil kettle addition) 5 10 16.1%
1 kg Australian - Beetroot, grated1 kg Beetroot, grated 5 10 16.1%
6.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Super Pride5 g Super Pride Hops Pellet 13.9 Boil 60 min 7.25 1.8%
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil 10 min 11.65 7.3%
70 g Pacific Gem70 g Pacific Gem Hops Pellet 15.4 Whirlpool at 80 °C 10 min 10.78 25.5%
90 g HORT 433790 g HORT 4337 Hops Pellet 11 Dry Hop Day 7 32.7%
90 g Motueka90 g Motueka Hops Pellet 7 Dry Hop Day 7 32.7%
275 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Ascorbic Acid Water Agt Mash 1 days
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 g Black Pepper, crushed Spice Boil 0 min.
15 g Coriander Seed, crushed Spice Boil 0 min.
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 347.9 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
16.11 L Strike 68 °C 67 °C --
23.78 L Sparge 67 °C 67 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.7
Mash volume with grains 19.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 25.7 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.2 L) 35
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 30.4 L) 32
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.7 L) 30
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

Estimated yeild for beetroot as 10% carbs (https://en.wikipedia.org/wiki/Beetroot) so 10% PPG of sucrose @ 46PPG ~= 5PPG.

Add in mash and after primary to maximise flavour impact.

Coriander and pepper also to accentuate.

TYB Saison Brett Blend is light and citrusy, hopefully will complement.

Last Updated and Sharing
 
542
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-14 04:53 UTC