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Sur Fjøs Kanin

189 calories 14 carbs
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 42.5 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Hein og Frode
Calories: 189 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Sunday June 14th 2015
1.058
1.007
6.61%
3.88
10.07
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.3 kg German - Pilsner8.3 kg Pilsner 38 1.6 82.2%
1.2 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 11.9%
0.6 kg German - Melanoidin0.6 kg Melanoidin 37 25 5.9%
10.1 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Goldings15 g Goldings Hops Pellet 4.3 Boil 60 min 3.88 100%
 
Mash Guidelines
Amount Description Type Temp Time
35 L Infusion 64 °C 60 min
25 L Sparge 76 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 tsp gjærnæring Other Boil 15 min.
2 each wirlfloc Fining Boil 15 min.
500 g Rabarbra Flavor Secondary --
400 g Hylleblomst Flavor Secondary --
800 kg Bringebær Flavor Secondary --
 
Yeast
The Yeast Bay - Farmhouse Sour Ale
Amount:
1
Attenuation (custom):
85%
Flocculation:
Med/Low
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: sukker       Amount: 6.66 pr liter      
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 19.3 77.2  
Strike water volume at mash thickness of 1.43764 qt/lb 8 32  
Remaining sparge water volume 11.29 45.2  
Grain absorption losses -5.57 -22.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 13.48 53.9  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 11.23 44.9  
Total: 19.3 77.2
 
Notes

15.07.15
SG: 1046
OG: 1058
FG: 1008 (25.04.15)

ABV: 6.8 (GK1)
ABV: 6.8 (GK2)

GK 1: 20l (med Hanssens strawberrylambic slurry)
GK 2: 19l (med Hanssens rasberry slurry)

02.08.15 stukket om. Tilsatt:
batch 1: rabarbra (500g)og hylleblomst (200g) i sekundær
Batch 2: bringebær (800g) og hylleblomst (200) i sekundær.

GK1: 19L. 120gr sukker. gullkork.
GK2: 16.5L. 105gr sukker. sølvkorker.
Refermentert 15.09.15 med karboneringsdrops. 1 i hvert.
Bringebær/hylleblomst med hvit kork.
Rabarbra/hylleblomst med hvit kork med prikk.

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  • Last Updated: 2016-05-15 17:21 UTC