Split Batch Sour - Philly Sour & B.Brux/Mixed fer2 - Beer Recipe - Brewer's Friend

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Split Batch Sour - Philly Sour & B.Brux/Mixed fer2

233 calories 17.3 g 0.5 L
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 233 calories (Per 0.5L)
Carbs: 17.3 g (Per 0.5L)
Created: Friday September 11th 2020
1.051
1.006
5.9%
0.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg United Kingdom - Maris Otter Pale2.7 kg Maris Otter Pale 38 3.75 47%
1.50 kg Extra Pale Malt1.5 kg Extra Pale Malt 33 1.8 26.1%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 17.4%
300 g Flaked Oats300 g Flaked Oats 33 2.2 5.2%
250 g Crisp Malting - Rye Malt250 g Rye Malt 39.8 11.8 4.3%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Huell Melon50 g Huell Melon Hops Pellet 7.2 Whirlpool at 72 °C 15 min 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 ml Lactic acid Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Sparge 0 min.
0.25 tsp Sodium Metabisulphite Water Agt Mash 0 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 68 °C 65 °C 60 min
10 L Sparge 72 °C 72 °C 20 min
Quick Water Requirements
Water Liters
Total strike volume 34.7
Mash volume with grains 38.4
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28
Boil off losses -6.7
Post boil volume (equipment estimates 21.4 L) 23
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 22.8
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Splitting this batch into two 10L vessels. One will be using the new Lallemand philly sour yeast, the other will be a mix of B.Brux and wild captures.

I plan on comparing the 2 batches and potentially blending if it seems appropriate.

Wort will be adjusted to pH 4.5 before yeast pitch.

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  • Public: Yup, Shared
  • Last Updated: 2020-09-14 12:52 UTC