CD 613 Trey Sour Base (adjust adjuncts?) - Beer Recipe - Brewer's Friend

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CD 613 Trey Sour Base (adjust adjuncts?)

386 calories 45.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Alex
Calories: 386 calories (Per 12oz)
Carbs: 45.4 g (Per 12oz)
Created: Thursday March 14th 2024
1.114
1.037
10.1%
18.7
6.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - White Wheat8 lb White Wheat 40 2.8 37.2%
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 51.2%
2.50 lb Lactose (Milk Sugar)2.5 lb Lactose (Milk Sugar) 41 1 11.6%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 18.7 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 oz Sour Agent Flavor Secondary 2 days
13 ml Vanilla Extract Flavor Secondary 2 days
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
30 Grams
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
reverse osmosis
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
0.4 gal Mash Temp Strike -- 150 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.18 24.7  
Mash volume with grains 7.7 30.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 5.72 g | 22.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.68 38.7
Equipment Profile Used: System Default
"CD 613 Trey Sour Base (adjust adjuncts?)" No Profile Selected beer recipe by Alex. All Grain, ABV 10.14%, IBU 18.7, SRM 6.28, Fermentables: (White Wheat, Pale 2-Row, Lactose (Milk Sugar)) Hops: (Hallertau Blanc) Other: (Sour Agent, Vanilla Extract)
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  • Public: Yup, Shared
  • Last Updated: 2024-03-20 17:58 UTC