Wild Fermentation Base Beer - Beer Recipe - Brewer's Friend

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Wild Fermentation Base Beer

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday October 18th 2020
1.062
1.011
6.7%
15.4
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Pilsen Malt 2-Row6 lb Pilsen Malt 2-Row 37 1.2 54.5%
5 lb American - Wheat5 lb Wheat 38 1.8 45.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Yakima Chief Hops - German Hallertau1.25 oz German Hallertau Hops Pellet 3.4 Boil 60 min 15.36 100%
1.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
- Draii Laag bottle yeast
Amount:
1 Each
Cost:
Attenuation (avg):
%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Bottled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Fly Sparge 152 °F 152 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Basic recipe for brett/sour beer. Ferment in primary with SO-5, then add wild yeast slurry to chew up the rest.

90 minute boil.

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  • Last Updated: 2021-03-13 14:51 UTC