HOME BREW RECIPE:
Title: Lemon Crush
Author: ca
Brew Method: All Grain
Style Name: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 26.9 liters
Boil Gravity: 1.059
Efficiency: 78% (ending kettle)
STATS:
Original Gravity: 1.064
Final Gravity: 1.013
ABV (standard): 6.59%
IBU (tinseth): 34.64
SRM (morey): 8.06
FERMENTABLES:
5500 g – German – Pale Ale (86.1%)
500 g – Flaked Oats (7.8%)
135 g – Belgian – Special B (2.1%)
250 g – Belgian – Biscuit (3.9%)
HOPS:
20 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.7
20 g – Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 8.48
20 g – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 7.46
MASH GUIDELINES:
1) Fly Sparge, Temp: 65 C, Time: 60 min, Amount: 25 L
Starting Mash Thickness: 2.9 L/kg
YEAST:
White Labs – California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 18 C
NOTES:
Mesk vørter – kjøl til 38 grader – tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 – tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk – ferdig etter 1-2 dager på 38 grader – mål pH til ca 3,0 ( under 3,0 kan gi vansker for gjæren å jobbe) – kok vørter i 60 min – tilsett gjærnæring – tilsett O2 i gjæringsdunk – tilsett rikelig med gjær. 2kg Lactose tilsetes siste 5 min og 2kg Sitron puree tilsettes dag 4.
Syrning med Lactobacillus Brevis (White Labs #WLP672)
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/505013/lemon-crush
Generated by Brewer’s Friend – https://www.brewersfriend.com/
Date: 2017-11-19 11:40 UTC
Recipe Last Updated: 2017-11-19 11:39 UTC
Hampen Haandbryggeri 