Smokey the Pear - Beer Recipe - Brewer's Friend

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Smokey the Pear

177 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Pre Boil Gravity: 7.5 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Sam
Calories: 177 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday January 3rd 2017
13.2 °P
3.8 °P
5.1%
28.0
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Bohemian Pilsner1 lb Bohemian Pilsner 38 1.9 41.6%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 41.6%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 15.6%
0.50 oz United Kingdom - Peated Malt0.5 oz Peated Malt 38 2.5 1.3%
2.41 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Bramling Cross0.1 oz Bramling Cross Hops Pellet 7.8 Boil 60 min 18.01 50%
0.10 oz Bramling Cross0.1 oz Bramling Cross Hops Pellet 7.8 Boil 30 min 10 50%
0.20 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Pear Puree Other Secondary 4 days
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 37 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Francisco, CA 2014 Water Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 4 12 9 17 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.9 3.6  
Mash volume with grains 1.09 4.4  
Grain absorption losses -0.3 -1.2  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.8 7.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.35 9.4
Equipment Profile Used: System Default
 
Notes

1/2# pear flesh, pureed and brought to a quick boil to sterilize, added at high kreusen

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  • Last Updated: 2017-01-14 19:16 UTC