Crown of Thorns - Beer Recipe - Brewer's Friend

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Crown of Thorns

239 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robby Brosman
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday August 18th 2018
1.072
1.017
7.2%
0.0
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pilsner2 lb Pilsner 37 1.8 72.7%
0.50 lb Belgian - Munich0.5 lb Munich 38 6 18.2%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 9.1%
2.75 lbs / $ 0.00
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 23 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.09 g | 12.4 qt) 1.89 7.6  
Mash volume with grains (equipment estimates 3.31 g | 13.3 qt) 2.11 8.5  
Grain absorption losses -0.34 -1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 1.3 5.2  
Boil off losses -1.5 -6  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.89 7.6
Equipment Profile Used: System Default
 
Notes



Method 1: treat the whole thing like a starter
3.8 L / gal (round down to 3.7)
2-4 teaspoons of live yogurt / liter = 7.6-15.2 tsp

Method 2: .3 gal (1 L) starter : 5 gal batch === 6% starter;
make a 1 cup starter 24 hours before, pitch .75 tsp yogurt, CO2 purge and

General:
CO2 purge
100-110F / 24hours
pitch yeast wait a week
toss in some fruit puree

Resources:
http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources#Yogurt_Souring

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  • Last Updated: 2019-08-14 18:47 UTC