Zak the Sourdough in "BEER" - Beer Recipe - Brewer's Friend

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Zak the Sourdough in "BEER"

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Glenn Howald (Rodrigo's Rotgut)
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Saturday January 9th 2021
1.070
1.018
6.9%
17.3
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 6.4 Boil 60 min 15.51 50%
12 g Domestic Hallertau12 g Domestic Hallertau Hops Pellet 3.6 Boil 5 min 1.74 50%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Water Agt Boil 10 min.
 
Yeast
- sourdough starter (Zak)
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 3.86 15.4
Equipment Profile Used: System Default
 
Notes

Using Zak the sourdough starter in 1l 100g DME in 1000 ml H2O for 48 hours or so

total experiment, likely will also include overflow wort from Tripel

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  • Last Updated: 2021-01-09 22:03 UTC