Summer Soleil - Beer Recipe - Brewer's Friend

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Summer Soleil

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A. Davies, Z. Michel
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday April 15th 2014
1.052
1.011
5.3%
33.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 52%
5 lb Belgian - Wheat5 lb Wheat 38 1.8 40%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Belma1.5 oz Belma Hops Pellet 8 Boil 30 min 30.62 22.9%
1 oz Motueka1 oz Motueka Hops Pellet 6.7 Boil 1 min 0.96 15.3%
0.75 oz Dr. Rudi Super Alpha0.75 oz Dr. Rudi Super Alpha Hops Pellet 12.9 Boil 1 min 1.39 11.5%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 1 min 0.64 15.3%
0.30 oz Dr. Rudi Super Alpha0.3 oz Dr. Rudi Super Alpha Hops Pellet 12.9 Dry Hop 7 days 4.6%
1 oz Motueka1 oz Motueka Hops Pellet 6.7 Dry Hop 7 days 15.3%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Dry Hop 7 days 15.3%
6.55 oz / $ 0.00
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt If we hit high, keep top open and keep stirring until temp. drops to proper level. Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.06 16.3  
Mash volume with grains 5.06 20.3  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.41 g | 21.6 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

1.25.15
410 is slightly undercarbed. Really complex, fruity, tart, dry, and refreshing. Might be outstanding with a touch of spicy-grassy hops or a touch of pine, maybe some nutty, bready malts to balance the tart fruitiness and add some body.

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9.01.14
Both 1010 and 410 are delicious in their own right. The 410 has more yeast character. It's tart, dry, refreshing, and gently spicy. The 1010 highlights the hops, fruity, citrusy, dry, and more mild on the yeast notes. I would make both again, or continue to do this split batch and fiddle with ferm. temps, hops, or grist.

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6.22.14
1010 @ 2.5 volumes (2.19 oz.)
410 @ 2.5 volumes (3.1 oz.)

http://www.tastybrew.com/calculators/priming.html

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6.15.14
410 1.012
1010 1.011
Dry hop

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Mash finished at 152, likely mashed at ~153.

410: 3.5 gal
1010: 2.5 gal

No reason for notes on this sucka, we hit our marks! Likely hit about 75% efficiency. Got an extra half gallon of wort that we used for an experimental batch:
.5 oz Sorachi Ace, .5 oz Nelson Sauvin @2 min.

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"410 works wonderfully in the production of Belgian wits & wheat beers. It is a strain capable of producing a range of complex flavors, from fruity estery notes at higher temperatures to light phenolics and tartness at lower temperature fermentations"

Split batch: WLP410 (67-74) & WY1010 (58-74)

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Dr. Rudi Super Alpha (fresh grassyness; lemongrass and pine)
German Tradition (grassy, IPA, Pils)
Spalt Select (earthy, citrusy, complex)
UK Progress (spicy, grassy, floral, mint, earth)
German Herkules (saison)

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  • Last Updated: 2015-01-25 21:05 UTC