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sour blood

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Tuesday September 6th 2022
1.049
1.008
5.4%
15.8
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 26.7%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 16%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 4%
2 lb Rice Hulls2 lb Rice Hulls 0 0 10.7%
2 lb Blackberry2 lb Blackberry - (late fermenter addition) 3.6 0 10.7%
2 lb Raspberry2 lb Raspberry - (late fermenter addition) 3.15 0 10.7%
2 lb Cherry, dark sweet2 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 10.7%
2 lb German - Vienna2 lb Vienna 37 4 10.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saphir1 oz Saphir Hops Pellet 4.25 Boil 60 min 15.81 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
2.20 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
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
5.05 gal Infusion 161 °F 150 °F 60 min
2.73 gal Batch Sparge -- 175 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.58 22.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

Batch #1
will add first half of blood orange to primary Ferm after several days of fermentation and pleasant lactic acid development, and second half in secondary.
next time around will lower mash temp to 148 and wait to add fruit till secondary for optimal acid development and fruit flavor.
first batch tastes and smells of vinyl/rubber. yeast was apparently stressed. possibly from fruit addition to early? temp was controlled quite well and not pitched hot.

Batch #2
made water adjustments for light colored and malt forward, wanted ph @5.3 but added acid into mash and not entire water bill like an idiot lol. achieved ph @5.44, initial was 5.65 10 minutes into the mash.
magic happened and my OG was 1.050 @5 gal. diluted with 1/2 gal of cold water to 1.044 @ 5.5 gal in the fermenter.
as per lalmand 2 packs of yeast are needed so will try to get a second pack on Saturday and pitch a second to prevent yeast stress. yeast was pitched at ~69℉ and will maintain around 72 ideally.

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  • Last Updated: 2024-01-04 16:34 UTC