Hellfinger Hard MeyerAde - Beer Recipe - Brewer's Friend

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Hellfinger Hard MeyerAde

119 calories 4.2 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 3 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 119 calories (Per 12oz)
Carbs: 4.2 g (Per 12oz)
Created: Monday April 13th 2020
1.038
0.998
5.0%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Cane Sugar4 lb Cane Sugar 46 0 40%
96 oz Lemon juice96 oz Lemon juice 1 0 60%
10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Potassium Metabosulfite Tablets Other Secondary 0 min.
2.50 tsp Potassium Sorbate Other Secondary 0 min.
3 tsp Yeast Nutrient Other Primary 0 min.
1 tsp Yeast energizer Other Primary 0 min.
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Novato , CA 94945 (Sonoma County Water Authority)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Water for Fermentation Decoction -- -- --
1 qt Lemon Juice for Backsweetening Decoction -- -- --
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.07 g | 16.3 qt) 3.49 14  
Volume increase from sugar/extract (early additions) 1.01 4  
Pre boil volume (equipment estimates 5.08 g | 20.3 qt) 4.5 18  
Boil off losses -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 3.49 14
Equipment Profile Used: System Default
 
Notes

STEP ONE - FERMENTATION PREP
1) Heat 4.5 gallons of water to almost boiling.
2) Add 96 ounces of lemon juice
3) Add 4 pounds of sugar
4) Bring to boil, boil for 3 minutes
5) Cool sugar solution to pitching temp
6) Add Yeast nutrient and Yeast energizer

STEP TWO - FERMENTATION
1) Pour solution into Primary
2) Pitch yeast according to package directions
NOTE - Lemon Juice is acidic and makes it difficult for yeast to get started. Give up to 72 hours to see action. Repitch if not goin. Not likely to produce Krausen, use airlock to check for activity.
3) Give it two to three weeks checking airlock every couple days for activity.

STEP THREE - STABILIZATION
1) Once fermentation is complete, add Meyerade to keg(s) leaving propper headspace.
2) Crush a couple of Potassium Metabosulfite tablets up and add to keg(s).
3) Close keg(s), purge headspace with CO2. Wait 24 hours.
4) After 24 hours, open keg(s) and add 2.5 tsp potassium sorbate
5) Waiting 48 hours post-potassium sorbate addition to ensure all yeast is killed.

STEP FOUR - BACK SWEETENING
1) Add 32 ounces of lemon juice to a pan and bring near boiling.
2) Add 2 pounds of sugar
3) Boil for 3 minutes
4) Cool mixture to handle
5) Add to keg
6) Clear headspace with CO2
7) Shake keg well to distribute sweetener

STEP FIVE - KEG & FORCE CARBONATE
1) Slowly carbonate to 10 to 12 psi
2) Chill keg

Enjoy! Best served cold!

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  • Last Updated: 2020-04-13 20:48 UTC