Double Batch Slushie (low ABV) - Beer Recipe - Brewer's Friend

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Double Batch Slushie (low ABV)

137 calories 13.2 g 16 oz
Common Law Brewing Co.
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Common Law Brewing Co.
Calories: 137 calories (Per 16oz)
Carbs: 13.2 g (Per 16oz)
Created: Saturday May 9th 2020
1.042
1.009
4.2%
21.9
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - White Wheat7 lb White Wheat 40 2.8 40%
7 lb American - Pilsner7 lb Pilsner 37 1.8 40%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.7%
2 lb US - Rice Hulls2 lb Rice Hulls 0 0 11.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 9.69 50%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 10 min 12.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 gal Mango Puree Flavor Kegging 0 min.
2 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
22451
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 50 35 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 165 °F 152 °F 60 min
7.5 gal Batch Sparge 168 °F 164 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.95 23.8  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 7.96 g | 31.8 qt) 9.43 37.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.1 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10 40  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Mash and Sparge as usual
Boil for 5 minutes then chill to 110f
Add food-grade lactic acid to get 4.4-4.7 pH (~2.5-3 tbsp)
Add entire carton of mango Goodbelly
Seal kettle and leave at 110f for 24 hours, targetting a pH, 3.2-3.5
Boil for 60 minutes
Chill to 90f pitch temp and pitch Kveik
Once fermented, cold crash to 40f

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  • Last Updated: 2020-09-24 20:53 UTC