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Beet beer

158 calories 14.4 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Monday October 5th 2020
1.052
1.010
5.56%
20.31
3.15
5.81
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.96 kg Crisp Malting - Organic Extra Pale Malt2.96 kg Organic Extra Pale Malt 37 1.69 60%
1.88 kg German - Pale Wheat1.88 kg German - Pale Wheat 39 1.5 40%
4.84 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley Hops - Nelson Sauvin15 g Nelson Sauvin Hops Pellet 11.3 Boil 60 min 20.31 25%
45 g Yakima Valley Hops - Nelson Sauvin45 g Nelson Sauvin Hops Pellet 11.3 Whirlpool at 75 °C 0 min 75%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.57 L mash-in Strike 40 °C 10 min
mash Infusion 65 °C 60 min
mash-out Infusion 75 °C 10 min
12.3 L sparge Fly Sparge 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Antioxin SBT Water Agt Mash 0 min.
2 g Beer Nutrient Other Boil 1 hr.
1 each Protafloc Fining Boil 1 hr.
1 kg Carrots Flavor Primary 3 days
0.60 kg Beets Flavor Primary 3 days
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
24 - 36 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Linköping Berggården
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Use food processor or blender on carrots and beets. Pasteurize. Add on day 3 and leave for 3-10 days.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-05 16:14 UTC
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