Quincidence

2020-10-14
Fruit Beer
13.00 °P
5.00 %
33
liters

6 SRM

Add to basket

Fermentables
Malt g %
Pale Ale 4400 80
Quinces (Дюли - печени, нарязани) 700 12.7
Cara Clair 400 7.3
Total grain bill weight 5500g
Water *
Mashing water 15.000 liters
Sparging water 17.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
50 min 65.0 °C
15 min 72.0 °C
Boil
Boil Time 70 min
Hops & spices
Hop / Spice g α% min
Mosaic 10g 12.70 60
Mosaic 20g 12.70 10
Mosaic * 40g 12.70 0
Quinces (Дюли - на кубчета) * 1000g 0.00 0

* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C.

Yeast
Strain Num
BRY-97 1

Notes:

* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.

       

Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.

       

Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

Official distributor of CastleMalting®
Distributor and partner of Brouwland®