FRONT YARDS 23L - Beer Recipe - Brewer's Friend

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FRONT YARDS 23L

125 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 73 liters
Pre Boil Gravity: 3.3 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 125 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Wednesday April 15th 2020
10.2 °P
2.3 °P
4.2%
10.3
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg American - Pale 2-Row2.5 kg Pale 2-Row 37 3.31 53.2%
2 kg American - Wheat2 kg Wheat 38 3.31 42.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 7.58 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Dr. Rudi5 g Dr. Rudi Hops Pellet 11 Boil 60 min 8.47 33.3%
10 g Citra10 g Citra Hops Pellet 11 Whirlpool at 95 °C 10 min 1.82 66.7%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Table Salt Water Agt Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.01 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume 64.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 73
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 67.3 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 23
Total: 78.6  
Equipment Profile Used: System Default
 
Notes

Boil for 20min then rapidly cool to 35-40C and sour with Lactobacillus Plantarum capsules to 3.5 pH (36-48hrs) being vigilant to reduce oxygen pickup (blanket with co2). Boil for further 20mins to sterilise and then whirlpool and knock out to Fermenter.

Add 1L Cucumber & Mint juice into secondary.

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  • Last Updated: 2020-04-15 03:30 UTC