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Fruit Tart 3/14/2020

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 162 calories (Per 16oz)
Carbs: 21.7 g (Per 16oz)

Created: Monday January 6th 2020

Original Gravity:

1.048

Final Gravity:

1.019

ABV (standard):

3.8%

IBU (tinseth):

3.7

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
100 lb	Belgian - Pilsner100 lb Pilsner	37	1.6	51.4%
20 lb	Belgian - Munich20 lb Munich	38	6	10.3%
20 lb	German - Pale Wheat20 lb Pale Wheat	39	1.5	10.3%
15 lb	Rice Hulls15 lb Rice Hulls	0	0	7.7%
10 lb	Belgian - Biscuit10 lb Biscuit	35	23	5.1%
10 lb	German - CaraFoam10 lb CaraFoam	37	1.8	5.1%
10 lb	Flaked Barley10 lb Flaked Barley	32	2.2	5.1%
5.50 lb	American - White Wheat5.5 lb White Wheat	40	2.8	2.8%
4 lb	American - Red Wheat4 lb Red Wheat	38	2.5	2.1%
194.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 oz	Styrian Goldings6 oz Styrian Goldings Hops		Pellet	3.2	Boil	60 min	3.65	100%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Styrian Goldings (Pellet)		3.65	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 gal		Strike	167 °F	154 °F	60 min
Starting Mash Thickness: 1.2 qt/lb Starting Grain Temp: 65 °F

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 1657 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	0	75	55	0
70 gal strike water (60 above false bottom) at 168 F 40 g gypsum in mash 25 g Epsom salt in mash 65 g CaCl in mash 45 ml 88% lactic in mash ~70 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

1 tbsp fermcap prior to boil
perform short ~5-10 min boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 2-3 days until desired sour level as determined by pH and taste
bring back to full boil and finish process like regular brew
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
ferment at 68F
Add fruit towards end of primary fermentation

Brew Day Notes:
mash temp: 152 F both middle and top
mash pH: 5.34
pre-boil gravity:

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2020-03-15 04:03 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

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