Raw Meadowsweet Ale - Beer Recipe - Brewer's Friend

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Raw Meadowsweet Ale

135 calories 9.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 0 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 64% (brew house)
Source: JH
Calories: 135 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday June 15th 2016
1.045
1.005
5.2%
0.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 37.5%
2.50 kg United Kingdom - Munich2.5 kg Munich 37 6 62.5%
4 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Meadowsweet Herb Secondary --
20 g Bog myrtle Herb Secondary --
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 190 B cells required
Wild
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Mash in at 70 and let drop Infusion -- 69 °C 180 min
Pasteurisation rest Temperature -- 80 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume 21.9
Mash volume with grains 24.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume 17
Boil off losses  
Post boil Volume 17
Volume into fermentor 17
Total: 21.9  
Equipment Profile Used: System Default
 
Notes
  1. Heat strike water
  2. Mash in at 69 for 1 hour
  3. Remove mash bag of grain
  4. Add sterilised (in boiled water) meadowsweet (an armfull)/bog myrtle hop spider in front of tap.
  5. Open tap and let flow through the plant matter.

    Brewed 29th June 2016.

    Tested 3rd July 2016 1.010 tastes like clean sacch beer with some light fruity esters. PH 4.1.
    Racked into corny keg 17th July 2016 1.005

    Added WLP Brett Lambicus and purged with C02
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-07-17 22:48 UTC