Luna Rossa - Beer Recipe - Brewer's Friend

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Luna Rossa

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 85% (brew house)
Source: RJ Maillie
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday April 9th 2021
1.047
1.009
5.0%
8.5
3.2
5.8
52.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 lb US - Pale Rice Malt7.6 lb Pale Rice Malt $ 2.99 / lb
$ 22.72 		28 1.4 67.7%
18 oz US - Buckwheat Malt18 oz Buckwheat Malt $ 4.03 / lb
$ 4.53 		31 2 10%
18 oz US - Flaked Quinoa18 oz Flaked Quinoa $ 0.34 / oz
$ 6.12 		31 1 10%
6 oz Grouse Malt House - Caramel Millet6 oz Caramel Millet $ 0.28 / oz
$ 1.68 		34 5 3.3%
6 oz US - Munich Millet Malt6 oz Munich Millet Malt $ 4.02 / lb
$ 1.51 		28 3 3.3%
10 oz Rice Hulls10 oz Rice Hulls $ 0.00 / lb
$ 0.00 		0 0 5.6%
179.60 oz / $ 36.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops $ 0.13 / g
$ 1.56 		Pellet 4.8 Boil 60 min 8.53 100%
12 g / $ 1.56
 
Other Ingredients
Amount Name Cost Type Use Time
11 ml Ceremix Flex $ 0.13 / ml
$ 1.43 		Other Mash 1 min.
11 ml Ondea Pro $ 0.17 / ml
$ 1.87 		Other Mash 1 min.
11 ml Termamyl SC DS $ 0.10 / ml
$ 1.10 		Other Mash 1 min.
0.90 g Whirlfloc $ 0.09 / g
$ 0.08 		Fining Boil 10 min.
0.50 tsp WLN1000 White Labs Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
90 oz Blood Orange Puree Flavor Primary 7 days
730 ml Cranberry Juice Flavor Primary 7 days
$ 4.48
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
$ 4.99 / each
$ 9.98
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
$ 9.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 7 8 60 76 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.3 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
12.8 qt Sparge Sparge -- 160 °F --
Starting Mash Thickness: 1.63 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.63 qt/lb 4.57 18.3  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 3.64 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.21 32.9
Equipment Profile Used: System Default
 
Notes

Blood orange tart 'wheat' beer.

-Heat wort to 80° before pitching yeast. Re-hydrate and pitch. Ferment at 80°.
-After 5-7 days of primary fermentation, add fruit and ferment for an additional 7 days. Transfer to secondary if needed.
-Keg and carbonate 2 weeks.

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  • Last Updated: 2024-03-16 13:03 UTC