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Summer Lime

138 calories 9.3 g 330 ml
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 12.5 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: MOS
Calories: 138 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created Sunday September 1st 2019
1.046
1.004
5.51%
38.26
5.79
5.8
26.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 5.50 / kg
11.00
38 1.6 80%
0.25 kg German - Carapils0.25 kg Carapils 8.00 / kg
2.00
35 1.3 10%
0.25 kg German - Wheat Malt0.25 kg Wheat Malt 6.60 / kg
1.65
37 2 10%
2.5 kg / 14.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops 0.10 / g
1.00
Pellet 15 Boil 60 min 34.45 18.2%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops 0.10 / g
0.50
Pellet 3.75 Boil 10 min 1.56 9.1%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops 0.10 / g
1.50
Pellet 3.75 Whirlpool 0 min 2.25 27.3%
25 g Saaz25 g Saaz Hops 0.10 / g
2.50
Pellet 3.5 Dry Hop Day 4 45.5%
55 g / 5.50
 
Mash Guidelines
Amount Description Type Temp Time
10.25 L Mash Infusion 65 °C 60 min
8.25 L Sparge Sparge 65 °C --
Starting Mash Thickness: 4.1 L/kg
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
6.00 / each
6.00
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Sydney, NSW, Ryde Delivery System Oct19 to Dec19
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 7 19 31 10 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add:
Day 4 at same time as adding Saaz for dry hops & leave for 7 days

2 x Lemongrass stalks (crushed)
2.5g x Kaffir Lime leaves (dried)
25g x fresh ginger (grated)

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-08 04:14 UTC
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