X . X Cheer You Up X . X - Beer Recipe - Brewer's Friend

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X . X Cheer You Up X . X

176 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gregory Lamoureux
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Friday November 11th 2016
1.058
1.009
6.5%
24.6
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 64.5%
0.08 kg German - Carapils0.08 kg Carapils 35 1.3 2.6%
0.80 kg Honey0.8 kg Honey 42 2 25.8%
0.22 kg German - Abbey Malt0.22 kg Abbey Malt 33 17 7.1%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Spalt Select25 g Spalt Select Hops Pellet 4.6 Boil 60 min 20.44 51%
12 g Spalt Select12 g Spalt Select Hops Pellet 4.6 Boil 10 min 3.56 24.5%
12 g Spalt Select12 g Spalt Select Hops Pellet 4.6 Boil 1.5 min 0.63 24.5%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Irish Moss Other Boil 10 min.
15 g Freshly crushed coriander seeds Spice Boil 10 min.
15 g Freshly crushed coriander seeds Spice Boil 5 min.
10 g Dried ground orange peel Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle conditioning       Amount: TBD       CO2 Level: 2.8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Protein rest Infusion -- 55 °C 30 min
Medium body starch conversion Infusion -- 68 °C 30 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 5.1
Mash volume with grains 6.6
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 18.6 L) 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 20.9 L) 19.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

So much shitty stuff is happening... terrorism, extinction, global warming, zika... and now Donald Trump is now elected President! America and the World needs to cheer up and have a homebrew!

Make a big 1.2L yeast starter with my a homemade stir plate!

Added 300g of the honey for 10 minute boil only.

Smell of zesty orange peel. Delightful fresh taste with with good body. Copper colour, with taste notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the Irish moss, flavour hops, and half the ground coriander for 10 mins. Add the remaining ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

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  • Last Updated: 2016-11-12 14:34 UTC