Wild grape skin - Beer Recipe - Brewer's Friend

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Wild grape skin

240 calories 14.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ralph McDevitt
Hop Utilization: 99%
Calories: 240 calories (Per 500ml)
Carbs: 14.5 g (Per 500ml)
Created: Sunday January 26th 2025
1.053
1.003
6.7%
28.2
4.4
5.3
13.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Weyermann - Bohemian Pilsner Malt6.8 kg Bohemian Pilsner Malt £ 1.95 / kg
£ 13.26 		36.8 2.43 78.4%
0.85 kg Thomas Fawcett - Vienna Malt0.85 kg Vienna Malt 36.3 5.5 9.8%
0.85 kg Crisp Malting - Pale Wheat Malt0.85 kg Pale Wheat Malt 38.7 2 9.8%
0.17 kg Rahr - Unmalted Wheat0.17 kg Unmalted Wheat 34.5 2.5 2%
8.67 kg / £ 13.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Motueka85 g Motueka Hops Pellet 6.6 Boil 60 min 28.16 100%
85 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Yeast Nutrient Other Mash 0 min.
1.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
10.94 ml Lactic acid Water Agt Mash 1 hr.
4.20 ml Lactic acid Water Agt Sparge 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
- bootleg biology black project
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Battre L'oie Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6.2 20 36 25 61.5
Should be a ph of 7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 71 °C 71 °C 60 min
Temperature 77 °C 77 °C 10 min
32.7 L Sparge 78 °C 78 °C 30 min
10 L Top Off 78 °C -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.13 L. Suggest reducing initial water volume to 45.4 L and adding 0.73 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 26
Mash volume with grains 31.7
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 29.7 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 40
Going into fermentor 40
Total: 38.1  
Equipment Profile Used: System Default
"Wild grape skin" Mixed-Fermentation Sour Beer recipe by Ralph McDevitt. All Grain, ABV 6.66%, IBU 28.16, SRM 4.42, Fermentables: ( Bohemian Pilsner Malt, Vienna Malt, Pale Wheat Malt, Unmalted Wheat) Hops: (Motueka) Other: (Yeast Nutrient, Calcium Chloride (anhydrous), Gypsum, Magnesium Chloride, Lactic acid, Baking Soda)
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  • Last Updated: 2025-02-10 23:53 UTC