G76 Citrus Ghost - Beer Recipe - Brewer's Friend

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G76 Citrus Ghost

182 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday February 12th 2018
1.060
1.010
6.5%
20.0
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Bohemian Pilsner9 kg Bohemian Pilsner 38 1.9 72%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 16%
1 kg Flaked Rye1 kg Flaked Rye 36 2.8 8%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 46 0.5 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g First Gold100 g First Gold Hops Leaf/Whole 9 Boil 15 min 20.01 50%
100 g Saaz100 g Saaz Hops Leaf/Whole 3.5 Dry Hop 5 days 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each lemon zest Spice Boil 5 min.
1 each pink grapefruit Spice Boil 5 min.
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 369 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1g Gypsum
2g salt
12g Calcium Chloride

Acidified mash to with 7ml LA
1g Servomyces
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 64 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 32.8 L) 32.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 56.2 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 68.6  
Equipment Profile Used: System Default
 
Notes

Yeast is TYB Wallonian Farmhouse II

1.012 tested 4.12.18 added 0.5 kg sugar

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  • Last Updated: 2018-12-11 14:56 UTC