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Lemon Smash

386 calories 42.2 g .5 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 386 calories (Per .5L)
Carbs: 42.2 g (Per .5L)
Created: Saturday February 17th 2024
1.082
1.023
7.7%
5.9
6.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Barrett Burston - Ale Malt3.5 kg Ale Malt 36.8 2.8 100%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Lemondrop20 g Lemondrop Hops Pellet 6 Boil 5 min 5.9 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 ml lemon Flavor Secondary 2 days
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
NEIPA?
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 15 26 150 100 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Steeping 65 °C 68 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.3
Mash volume with grains 7.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 15.5 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.3 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.5
Going into fermentor 10.5
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

1.073 sg

1.0.23 final

The higher final is good, sweet with lemon.

Turned out great!

Squeezed 4 lemons into the fermenter, post ferment, after boiling them in their skins for about 15 minutes.

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  • Last Updated: 2024-05-25 22:54 UTC