Palo Santo N Acai Ale - Beer Recipe - Brewer's Friend

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Palo Santo N Acai Ale

182 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 120 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wild Sensing Brewing
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Friday February 23rd 2018
1.060
1.010
6.6%
4.3
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 48.4%
1 kg Belgian - Munich1 kg Munich 38 6 16.1%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 16.1%
500 g Belgian - Caramel Pils500 g Caramel Pils 34 8 8.1%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4%
250 g Flaked Wheat250 g Flaked Wheat 34 2 4%
200 g Rice Hulls200 g Rice Hulls 0 0 3.2%
6,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 2.4 20%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.91 80%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Grains of Paradise Flavor Boil 5 min.
5 g Organic Acai Berry powder Flavor Boil 5 min.
20 g 4 Palo Santo Sticks Flavor Secondary 60 days
20 g Organic Acai Berry powder Flavor Kegging --
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature of strike water Infusion -- 74 °C --
Temperature -- 65 °C 30 min
Temperature -- 68 °C 60 min
Sparge -- 78 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.5
Mash volume with grains 19.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 26.1 L) 25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.5 L) 34
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

WLP 644 as primary strain.
WLP648, bottle degs and Palo Santo Sticks to secondary.

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  • Last Updated: 2018-04-17 06:18 UTC