Aelin's Butterbeer / CZ: Máslový ležák od Aelin Beer Recipe | BIAB Best Bitter | Brewer's Friend
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Aelin's Butterbeer / CZ: Máslový ležák od Aelin

188 calories 16.2 g 0.5 L
Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 75 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 98%
Calories: 188 calories (Per 0.5L)
Carbs: 16.2 g (Per 0.5L)
Created: Sunday January 21st 2024
1.041
1.007
4.4%
25.8
21.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.70 kg Weyermann - Vienna Malt0.7 kg Vienna Malt 37 7.84 25.9%
0.70 kg Weyermann - Munich Type II (Dark)0.7 kg Munich Type II (Dark) 37 25.19 25.9%
0.50 kg Simpsons - Crystal T500.5 kg Crystal T50 34 131.93 18.5%
0.40 kg Simpsons - Finest Pale Ale Golden Promise0.4 kg Finest Pale Ale Golden Promise 37 4.91 14.8%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 4.37 7.4%
0.20 kg Dry Malt Extract - Light0.2 kg Dry Malt Extract - Light 42 9.18 7.4%
2.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Vital10 g Vital Hops Pellet 9 Boil at 100 °C 60 min 14.47 20%
20 g Fuggles20 g Fuggles Hops Pellet 3.7 Boil at 100 °C 10 min 5.8 40%
20 g Goldings20 g Goldings Hops Pellet 3.5 Boil at 100 °C 10 min 5.48 40%
50 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion 50 °C 50 °C 10 min
Steeping 62 °C 62 °C 40 min
Steeping 72 °C 72 °C 20 min
4 L Sparge 72 °C -- --
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Protafloc Fining Boil 15 min.
0.50 each Butter-Vanille aroma (2ml flask) Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 127 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 90 g       Temp: 20 °C       CO2 Level: 2.1 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

This is recipe for British bitter as the base for cold Butterbeer.
Instead/or as addition of butter-vanilla extract (1ml or less to each 500 ml bottle) you can whip 50 ml of fresh cream until it's stiff. Melt the 15 g of butter and incorporate it into the whipped cream (better if butter is cooled first). You can add vanilla extract. Mix everything well, trying not to disassemble the cream. Pour the cream over the glass recreating the foam on beer and drink over the foam. Looks and tastes nice!

CZ:
Toto je recept na britský Bitter jako základ pro studený Máslový ležák.
Místo/anebo jako přídavek k máslo-vanilkovému extraktu (1ml nebo spíš méně do každé lahve) můžeš ušlehat 50ml smetany ke šlehání. Rozpusť 15g másla a vmíchej ho do smetany, jen co vychladne. Snaž se vyšlehat pevnou šlehačku, pozor nepřešlehat. Tu potom nanes do půllitru na vršek piva a vytvoř takto novou pěnu a přes ní pivo vypij. Vypadá skvěle, chutná skvěle!

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-02-13 23:14 UTC
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