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I Remember My First Check-In (Untappd Anniversary Brew)

151 calories 15.3 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.51 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created Wednesday September 16th 2020
1.046
1.011
4.6%
14.1
3.1
5.5
12.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 50%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 50%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Chief Hops - Centennial7 g Centennial Hops 2.25 / oz
0.56
Pellet 10 Boil at 212 °F 60 min 9.8 24.7%
4 g Yakima Chief Hops - Centennial4 g Centennial Hops 2.25 / oz
0.32
Pellet 10 Aroma at 212 °F 30 min 4.31 14.1%
8 g Yakima Chief Hops - Centennial8 g Centennial Hops 2.25 / oz
0.63
Pellet 10 Whirlpool at 168 °F 10 min 28.3%
9.30 g Yakima Chief Hops - Centennial9.3 g Centennial Hops 2.25 / oz
0.74
Pellet 10 Dry Hop (High Krausen) at 85 °F 5 days 32.9%
28.30 g / 2.25
 
Mash Guidelines
Amount Description Type Temp Time
4.03 gal Strike 152 °F 60 min
4.64 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Orange Peel 2.25 / oz
1.13
Flavor Boil 10 min.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
6 g Lavender Flavor Secondary 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5.50 g Gypsum Water Agt Mash 0 min.
1.13
 
Yeast
thorne research - Thorne Research - Lactobacillus plantarum (6595)
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
75 - 100 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
8.95 / each
8.95
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.9 6 21 44.2 135.6 0.7
Mash Chemistry and Brewing Water Calculator
 
Notes

Target souring pH: ~3.3 +/- 0.1

Day 1: Mash, 10min boil, add 2 lactobacillus pills. Set souring to ~90°F, hold until target pH is reached (normally <24hrs).

Day 2: Full boil with hops and orange peel, pitch yeast and hold ~85°F.

Day 3/4: Add high krausen dry hop addition. Just dump them in, cold crashing will help drop them.

Day 5: Add lavender (taste to see if more orange peel is needed).

Day 7: Cold crash.

Day 8: Keg with mesh bag as filter. Wash yeast and store.



Notes along the way:
1) Kveik is amazing.
2) Added 6g of lavender on Day 5, as planned. No further orange peel needed, likely due to hops and voss kveik. Dropped temp to 75.

This turned out very very well. Tart without being overpowering, with huge citrus notes and a nice lavender flavor. The neighbors named this their fav. beer of mine so far.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-28 02:35 UTC
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