T'ai tu sure ? - Beer Recipe - Brewer's Friend

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T'ai tu sure ?

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday April 28th 2020
1.060
1.011
6.5%
21.2
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb American - Pale 2-Row7.2 lb Pale 2-Row 37 1.8 55.8%
4.30 lb German - Wheat Malt4.3 lb Wheat Malt 37 2 33.3%
11 oz American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt) 33 1.8 5.3%
11 oz Flaked Wheat11 oz Flaked Wheat 34 2 5.3%
0.50 oz German - Acidulated Malt0.5 oz Acidulated Malt 27 3.4 0.2%
206.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 45 min 20.69 25%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 5 min 0.46 25%
1 oz Simcoe 1 oz Simcoe Hops Pellet 13 Dry Hop 3 days 25%
1 oz Galena1 oz Galena Hops Pellet 13 Dry Hop 3 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 ml Lactic acid Water Agt Mash 1 hr.
1.50 lb Black berry Flavor Secondary 7 days
1.50 oz Raspberry Flavor Secondary 7 days
1 L Concentré de sureau Flavor Secondary 7 days
2 oz baies de sureau déshydraté Spice Boil 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ville de Sainte-Thérèse profil d'eau
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 4 101 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion 164 °F 152 °F 60 min
4.6 gal Fly Sparge 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.84 19.4  
Mash volume with grains 5.87 23.5  
Grain absorption losses -1.61 -6.5  
Remaining sparge water volume (equipment estimates 4.1 g | 16.4 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.86 35.5
Equipment Profile Used: System Default
 
Notes
  • Mash à 152 F pendant 60 min avec ajout de l'acid lactique
  • Recirculation + pasteuriser à 176 F
  • Refroidir à 40 C
  • Ajout de pro biotique/ lactobaccilus ( capsule 20 billiard 1 capsule pour 5 L, donc 5 capsules pour 25 L )
  • Laisser reposer 48 heures environ
  • M'assurer d'avoir une tourie bien pleine pour éviter l'infection
  • Faire mon boil après 48 heures comme à l'habitude
  • Ajout de baies de sureau au boil
  • Ajout de levure brett ou levure neutre bien simple comme Us-05
  • Ajout de 1 L d'extrait de sureau en secondaire 7 jours en secondaire
  • Ajout de framboise et de mûres 7 jours en secondaire
  • Ajout de houblon à 3 jours avant de coldcrash
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  • Last Updated: 2020-04-29 23:19 UTC