Birra Etrusca Recipe

Recipe Info

Recipe Image

Birra Etrusca

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
From Ancient Brews by Patrick McGovern. Converted into all grain/adjunct, when possible rather than using extracts. Actual recipe uses pomegranate instead of figs, so consider using pomegranate juice in secondary

Fermentables

34% - Pilsner - US
3.5
34
1
Mash
34% - White Wheat - US
3.5
40
2
Mash
10% - Flaked Wheat - US
1
35
2
Mash
5% - 2-Row - US
0.5
37
1
Mash
2% - Chocolate Malt - US
0.2
34
350
Mash
15% - Honey - US
1.5
35
1
Late

Hops

Hallertau
0.5
Pellet
Boil
30 min(s)
4.5
6.1

Yeast

Imperial B63 Monastic Yeast
76%

Other Stuff

Hazelnut
8
oz
Mash
Raisins
4
oz
Boil
Dried Figs
4
oz
Boil
Myrrh
0
each
FlameOut
Gentian Root
0
each
FlameOut
Pomegranate Juice
16
floz
Secondary

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Toast and crush hazelnuts prior to mashing
2.
Blend raisins and figs prior to tossing into kettle
3.
Whirlpool gentian root (0.25 tsp) and Myrrh (2 tsp) for 15 minutes at 180F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Birra Etrusca
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.058 OG
  • 1.014 FG
  • 6.1 IBU (tinseth) Bitterness
  • 0.10 BG:GU
  • 10.5° SRM Color
  • 75% Efficiency
  • 5.7% ABV Alcohol
  • 196 per 12oz Calories
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