Brewer's Friend

Print

Lemon Crush

201 calories 19 carbs
Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 26.9 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: ca
Calories: 201 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Friday June 16th 2017
1.061
1.013
6.32%
35.39
7.95
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5,500 g German - Pale Ale5500 g Pale Ale 39 2.3 90.4%
200 g Flaked Oats200 g Flaked Oats 33 2.2 3.3%
135 g Belgian - Special B135 g Special B 34 115 2.2%
250 g Belgian - Biscuit250 g Biscuit 35 23 4.1%
6.09 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 19.11 33.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 10 min 8.66 33.3%
20 g Citra20 g Citra Hops Pellet 11 Boil 10 min 7.62 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Fly Sparge 65 °C 60 min
Starting Mash Thickness: 2.9 L/kg
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
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 11.71 46.8  
Strike water volume at mash thickness of 1.38972 qt/lb 4.66 18.7  
Remaining sparge water volume 7.04 28.2  
Grain absorption losses -3.36 -13.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.1 32.4  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6.6 26.4  
Hops absorption losses -0 -0  
Estimated amount in fermentor 6.6 26.4  
Total: 11.71 46.8
 
Notes

Mesk vørter - kjøl til 38 grader - tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 - tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk - ferdig etter 1-2 dager på 38 grader - mål pH til ca 3,0 ( under 3,0 kan gi vansker for gjæren å jobbe) - kok vørter i 60 min - tilsett gjærnæring - tilsett O2 i gjæringsdunk - tilsett rikelig med gjær. 2kg Lactose tilsetes siste 5 min og 2kg Sitron puree tilsettes dag 4.

Syrning med Lactobacillus Brevis (White Labs #WLP672)

Last Updated and Sharing
 
274
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-17 12:23 UTC