Fruit Rio Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Fruit Rio

153 calories 13.2 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Post Boil Size: 100 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Santiago
Hop Utilization: 57%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday April 18th 2023
1.047
1.008
5.0%
24.3
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.37 kg Viking - Pilsner Malt19.37 kg Pilsner Malt 37 1.9 96.2%
0.77 kg Bestmalz - BEST Caramel Pils0.77 kg BEST Caramel Pils 37 2.43 3.8%
20.14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Yakima Chief Hops - Simcoe100 g Simcoe Hops Pellet 13.6 Boil 60 min 21.06 83.3%
20 g simcoe20 g simcoe Hops Pellet 13.5 Boil 30 min 3.21 16.7%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
62.4 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
600 Milliliters
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 409 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Fruit Rio" No Profile Selected beer recipe by Santiago. All Grain, ABV 5.01%, IBU 24.28, SRM 3.33, Fermentables: (Pilsner Malt, BEST Caramel Pils) Hops: (Simcoe, simcoe) Other: (Calcium Chloride (dihydrate), Gypsum)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-18 20:26 UTC
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