Hipster Lacto Wild Ale (Batch 003) - Beer Recipe - Brewer's Friend

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Hipster Lacto Wild Ale (Batch 003)

166 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday August 23rd 2020
1.050
1.015
4.6%
10.1
8.1
5.8
24.03
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 6-Row7.5 lb Pale 6-Row $ 1.95 / lb
$ 14.63 		35 1.8 65.2%
2 lb German - Wheat Malt2 lb Wheat Malt $ 1.95 / lb
$ 3.90 		37 2 17.4%
2 lb German - Melanoidin2 lb Melanoidin $ 2.75 / lb
$ 5.50 		37 25 17.4%
11.50 lbs / $ 24.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Crystal0.7 oz Crystal Hops Pellet 4 Boil at 211 °F 60 min 10.13 100%
0.70 oz / $ 0.00
 
Yeast
- Grain fermentation
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
80 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 6 21 29 39 134.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal pH of 5.4 Strike 158 °F 153 °F 60 min
1.5 gal pH of 5.6 Sparge 175 °F 175 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

11/23/20: Tasted the sat-aside amount. The strong musty flavor has faded and is only present as a subtle, pleasant note. This is now tart, malty, and full bodied (1.015 FG will do that). I will keep letting it sit, and I plan to brew a Belgian pale ale for blending.

9/3/20: Signs of Brett as the beer is musty and mute in flavor after ending at 1.015 (according to my Tilt). Moved 1.5 gallon to a small keg with lavendar and letting the rest sit for a while.

8/22/20: Started a grain starter on 8/20/20. Can of wort + a handful of pale ale malt and pale 6-row. Brought pH to 4.5 using lactic acid to discourage bad bacteria. Sat at ~85 degrees F in a sealed mason jar. This cultivated yeast (as indicated by the amount of CO2 buildup) and lactobacillus (as indicated by the smell...and pH). Pitched after boil when the temp was ~83 degrees F. Ideally, the follow-on pH and alcohol will kill off any persistent bad bugs.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-24 05:50 UTC
  • Snapshot Created: 2020-08-23 04:05 UTC
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