View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Maracusour Hibisbus

Method: All Grain
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Tuesday June 13th 2023

Original Gravity:

1.045

Final Gravity:

1.009

ABV (standard):

4.7%

IBU (tinseth):

1.8

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.70 kg	Weyermann - Pilsner1.7 kg Pilsner	36	1.5	50%
1.60 kg	Weyermann - Pale Wheat1.6 kg Pale Wheat	36	2	47.1%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	2.2	2.9%
3.40 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 g	Cascade4 g Cascade Hops		Lupulin Pellet	7	Boil	15 min	1.78	100%
4 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 g	Cascade (Lupulin Pellet) 4 g Cascade (Lupulin Pellet) Hops		1.78	100%
4 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 ml	Phosphoric acid		Water Agt	Boil	--

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 67 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

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

Notes

Macerado 67 grados 60 minutos
Mashout 75 grados 15 minutos

PH Macerado 5.4
Se agrega acido fosfórico entre 5 y 6 ml para dejar el mosto en ph 4.4

Esterilizar el mosto por 15 minutos a 82 grados

Se enfría a 38 grados y se adiciona medio bote de yogur griego.
en 36 horas medir ph

En 48 horas el PH queda en 3.3. Se esteriliza el mosto por 15 minutos a 82 grados y se fermenta con un sobre de verdant.

En día 4 de fermentación agrego maracuyá 1 kg, durazno 1 kg, 1 litro de cold brew de hibiscus y 20 gramos de cascaras de pomelo. Veremos que tal queda.

Last Updated and Sharing

166

Views

Brews

Public: Yup, Shared
Last Updated: 2023-06-20 19:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!