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eau de vie

250 calories 14.4 g 330 ml
Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 0 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 98% (brew house)
Hop Utilization: 96%
Calories: 250 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Thursday May 26th 2016
1.083
1.004
10.4%
0.0
6.2
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg US - Apple juice20 kg Apple juice 5.8 1 89.9%
2 kg Gladfield - Dextrose2 kg Dextrose 46 0 9%
0.25 kg Blueberry0.25 kg Blueberry 4.95 0 1.1%
22.25 kg / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Yeast Nutrient Other Boil 0 min.
3.50 g Citric acid Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
5 Grams
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

for Distillation:

2nd batch
-----------------
Combine 1kg of dextrose with blueberries and water to make up 1L on stove. heat to aprox 40c to disolve sugar, mash berries up, add a pinch of pectinaise.. sit for 30 mins.


mix all the bottled juice, 1kg dextrose and nutes in fermenter
add the blueberries mixture
pitch yeast.

pitch temp 26.7 C (hot day) put into chiller overnight





batch 1 notes:
-------------------------------------
juice + less yeast food, no blueberries, no water.
21L / 6gal
pitch on 23/11 @ 11PM - 23c
max temp up to 27/28 C (too high)
needed top up of yeast food after a few days to drive off sulphur smell
distill on 4/12 @11 Am -23c finish.
sulhur smell gone from ferment and smells great in still

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-04 14:28 UTC
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