Snodig sur - Beer Recipe - Brewer's Friend

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Snodig sur

148 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 3 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 3 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.319 (recipe based estimate)
Post Boil Gravity: 1.335 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jan Erik Johansen
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Wednesday August 2nd 2017
1.048
1.013
4.6%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Liquid Malt Extract - Pilsen3000 g Liquid Malt Extract - Pilsen 35 2 57.1%
2,000 g Grapefruit2000 g Grapefruit - (late boil kettle addition) 2.75 0 38.1%
250 g Maltodextrin250 g Maltodextrin 39 0 4.8%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Blanc100 g Hallertau Blanc Hops Pellet 10 Dry Hop 10 days 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast nutrient Other Boil 2 min.
20 g Citric acid Water Agt Primary 10 days
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates -0.1 L) 1.6
Mash volume with grains (equipment estimates -0.1 L) 1.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 1.3 L) 3
Volume increase from sugar/extract (late additions) 2
Boil off losses -0.3
Post boil Volume 3
Top off amount 18
Volume into fermentor 21
Total: 1.6  
Equipment Profile Used: System Default
 
Notes

Place liquid malt extract in hot water for 20 minutes. Bring 3 L water to a boil, and add yeast nutrient. Add malt extract, maltodextrin and the hot water to the fermentor. Stir well. Fill up with cold tap water, total 19 liters. Shake. Make sure that the wort temp is 18-22 degrees C when adding yeast. Add dry hops, citric acid and grapefruit juice on day 4.

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  • Last Updated: 2020-02-19 13:07 UTC