Cran-Raspberry Melomel - Beer Recipe - Brewer's Friend

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Cran-Raspberry Melomel

293 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 60 min
Batch Size: 4.25 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 293 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Sunday December 20th 2020
1.088
1.022
11.6%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Honey - Sweet Clover10 lb Honey - Sweet Clover 35 0 45.5%
6 lb Cranberry6 lb Cranberry 1.8 0 27.3%
6 lb Raspberry, red6 lb Raspberry, red 2.3 0 27.3%
22 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak Cubes Medium Toast Flavor Secondary --
 
Yeast
Lallemand - Lalvin 71B -1122
Amount:
2 Each
Cost:
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 2.24 9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.26 9  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 4.25 17  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 2.75 g | 11 qt) 4.25 17  
Estimated amount in fermentor 4.25 17  
Total: 2.24 9
Equipment Profile Used: System Default
 
Notes

3 gallons of water added to 6.5 gallon sanitized bucket. Added 10lbs of Kirkland wild flower honey. Mix with sanitized paint stirrer and drill. Mixed in 1 Tbls Diammonium Phosphate, Fermaid K, and Yeast. Ywast selection was 2 packets of lalvin 71B. Added frozen fruit to large bag and placed in fermenter. Brought in the house to warm up. Attempting to ferment around 65-70deg.
At pitch= 1/2 tsp fermaid K and 1 Tbls DAP
day 1 of fermentaion= 1/2 tsp fermaid k
day 2 of fermentation= 1/2tsp fermaid k
day 3 of fermentation=1/2tsp fermaid k
@ 1.040=1/2tsp fermaid k
Punch fruit down 2x day +off gas until last addition of fermaid K.
O.G.=1.098 before fruit, and estimated at O.G.=1.104.

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  • Last Updated: 2020-12-20 14:55 UTC