Feelin' Rooted - Beer Recipe - Brewer's Friend

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Feelin' Rooted

83 calories 6 g 330 ml
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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: 1.025 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Ash Gillman
Calories: 83 calories (Per 330ml)
Carbs: 6 g (Per 330ml)
Created: Friday February 14th 2020
1.028
1.003
3.3%
29.9
6.4
5.6
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 Australian - 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 7.33 1.8%
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil 10 min 11.79 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:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
- Fantome Dregs
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 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 grated fresh in mash and juice after primary to maximise flavour impact.

Coriander and pepper also to accentuate.

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

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  • Public: Yup, Shared
  • Last Updated: 2020-02-17 06:37 UTC
  • Snapshot Created: 2020-02-14 04:58 UTC
  • Link To Parent Recipe