Yasss Queen! - Beer Recipe - Brewer's Friend

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Yasss Queen!

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Timothy Murphy
Rating:
5.00 (1 Review)

Hop Utilization: 98%
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday March 15th 2020
1.065
1.012
7.0%
11.4
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 62.1%
4.88 lb Briess - Wheat Malt, White4.875 lb Wheat Malt, White 39.1 2.5 37.9%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.44 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
5.84 ml Lactic acid Water Agt Mash 1 hr.
1 each Brewcraft - Whirlfloc Fining Boil 15 min.
1 each LD Carlson - Campden Tablet / 95 Each Fining Boil 15 min.
2.20 g Wyeast - Beer Nutrient Other Boil 15 min.
4.20 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3.50 g Epsom Salt Water Agt Sparge 1 hr.
33 oz Blackberry Puree Other Secondary 7 days
33 oz Raspberry Puree Other Secondary 7 days
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Flower Mound, TX, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66.2 13.1 46 94.5 53 16.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Protein Rest Strike 131 °F 122 °F 10 min
Sacch Rest Infusion 150 °F 150 °F 60 min
5.15 gal Mash Out Sparge 168 °F 168 °F 15 min
4.85 gal Leftover Sparge Sparge 168 °F 168 °F 1 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.28 17.1  
Mash volume with grains 5.31 21.2  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Bring Wort to quick boil then cool to 90F and pre acidify with lactic acid to 4.2-4.5 pH. Pitch OYL-605 and sour in kettle to 3.2-3.5 pH. Bring wort to boil for 60 minutes and add hops per recipe. Cool to 70F and pitch OYL-500 and ferment to near terminal. Add Blackberry and Raspberry Puree and ferment for additional week. Cold crash, keg and serve.

1st Place - Soul Fire Homebrew Competition



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  • Last Updated: 2022-10-09 20:37 UTC