Rabbit Run - Beer Recipe - Brewer's Friend

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Rabbit Run

178 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nathan Nicholas
Calories: 178 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday June 10th 2018
1.059
1.008
6.7%
29.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Canadian - Pale Wheat2.5 kg Pale Wheat 36 2 42.4%
2.50 kg Canadian - Pale 2-Row2.5 kg Pale 2-Row 36 1.75 42.4%
0.45 kg Flaked Wheat0.45 kg Flaked Wheat 34 2 7.6%
0.45 kg Canadian - Honey Malt0.45 kg Honey Malt 37 25 7.6%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mount Hood30 g Mount Hood Hops Pellet 4.8 Boil 60 min 18.46 66.7%
15 g Citra15 g Citra Hops Pellet 11 Boil 15 min 10.49 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g ginger root Spice Boil 5 min.
2 kg Rhubarb chopped Other Secondary --
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carbonated       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

I do a mini mash of the rhubarb and 500 g of pale malt in a brew bag with a bit over two L of water @ 63 degrees , mash out and hold the juice at 70 Degrees to pasturize, cool and add to secondary

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  • Last Updated: 2018-06-10 04:38 UTC