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Drewt Beer

123 calories 9.5 g 12 oz
Friday Brews
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 13.2 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13.2 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Friday Brews
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Tuesday January 10th 2023
1.038
1.005
4.3%
2.0
26.7
5.7
186.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.02 lb Molasses11.02 lb Molasses $ 5.00 / kg
$ 24.99 		36 80 80.9%
1.10 lb Dry Malt Extract - Pilsen1.1 lb Dry Malt Extract - Pilsen $ 7.00 / lb
$ 7.70 		42 2 8.1%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 11%
13.62 lbs / $ 32.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Saaz0.35 oz Saaz Hops $ 34.00 / lb
$ 0.74 		Pellet 3.5 Aroma 60 min 2.02 100%
0.35 oz / $ 0.74
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 lb Licorice Root $ 17.00 / lb
$ 12.75 		Herb Boil 0 min.
4 oz cloves $ 19.00 / lb
$ 4.75 		Spice Boil 0 min.
0.75 lb sarsaparilla $ 45.00 / lb
$ 33.75 		Flavor Boil 0 min.
1 lb Ginger $ 16.00 / lb
$ 16.00 		Flavor Boil 0 min.
0.75 lb Cassia $ 28.00 / lb
$ 21.00 		Herb Boil 0 min.
4 oz Nutmeg $ 40.00 / lb
$ 10.00 		Spice Boil 0 min.
4 oz Cinnamon $ 35.00 / lb
$ 8.75 		Spice Boil 0 min.
1 lb wintergreen $ 16.00 / lb
$ 16.00 		Water Agt Mash 0 min.
$ 123.00
 
Yeast
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
55 Grams
Cost:
$ 0.55 / g
$ 30.25
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 30.25 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
SHERBROOKE
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.71 gal (58.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.71 gal (10.85 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 13.84 g | 55.3 qt) 13.62 54.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.13 4.5  
Pre boil volume (equipment estimates 14.71 g | 58.9 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 13.2 52.8  
Going into fermentor 13.2 52.8  
Total: 13.62 54.5
Equipment Profile Used: System Default
 
Notes

costing from www.botanicuniverse.com and www.torontobrewing.ca.

Hard root beer. brewed with traditional natural flavouring. Sarsaparilla, liquorice and wintergreen dominate. Ginger and Cassia make up the body and provide depth and texture. cinnamon , cloves, and nutmeg give a spicy bite to provide contrast. a minimal addition of DME and hops.

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  • Last Updated: 2023-01-24 14:39 UTC