Anneli Sauer - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Anneli Sauer

134 calories 12.6 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Fruit and Spice Beer
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 14.81 liters
Post Boil Size: 11.05 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Portsan Kellaripanimo
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Sunday August 23rd 2020
1.044
1.009
4.5%
18.9
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Finland - Pale Ale Malt2.3 kg Pale Ale Malt 36 2 74.2%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 16.1%
0.30 kg FI - Caramel / Crystal 15L0.3 kg Caramel / Crystal 15L 35 11.8 9.7%
3.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nelson Sauvin10 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 30 min 18.94 100%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
10 g Kuivattu inkivääri Flavor Secondary 5 days
1 each Kanelitanko Water Agt Secondary 5 days
2 each Kokonainen neilikka Flavor Secondary 5 days
0.50 L Mustaherukkamehu 100 % Flavor Secondary 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
0.50 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 18.2 g       Temp: 20 °C       CO2 Level: 2.5
 
Target Water Profile
Portsan Kellaripanimo / Ratakatu 12
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Protein Rest Strike -- 50 °C 30 min
Sacc Rest Temperature -- 60 °C 30 min
Sacc Rest 2 Temperature -- 70 °C 30 min
Mashout Sparge -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.2 L) 18.8
Mash volume with grains (equipment estimates 24.3 L) 20.9
Grain absorption losses -3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.2 L) 14.8
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.1
Top off amount 2
Volume into fermentor 13
Total: 18.8  
Equipment Profile Used: System Default
 
Notes

Kuivata humalia 100-asteisessa uunissa 1 tunti välillä käännellen. Älä anna ruskistua.



Remember to buy the sour cherry juice concentrate that has NO PRESERVATIVES. That will kill your yeast and leave you sad! Brand: http://www.martinavenueshops.com/prodimages/cherryjuice.jpg

Sour Mash the Beer: If possible, after sparging, allow the wort to sit in a bucket overnight. Continue with the Hop Boil after at least 8-24 hours.

Last Updated and Sharing
 
213
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-21 17:04 UTC