| Amount | Fermentable | Cost | PPG | EBC | Bill % |
|---|---|---|---|---|---|
| 3 kg | German - Pilsner | 38 | 2.77 | 41.7% | |
| 2.70 kg | United Kingdom - Maris Otter Pale | 38 | 8.51 | 37.5% | |
| 500 g | Rolled Oats | 33 | 4.37 | 6.9% | |
| 500 g | Flaked Wheat | 34 | 3.84 | 6.9% | |
| 500 g | United Kingdom - Wheat | 37 | 3.84 | 6.9% | |
| 7,200 g / £ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 30 g | East Kent Goldings | Leaf/Whole | 4.41 | Boil | 20 min | 7.65 | 100% | |
| 30 g / £ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 15 g | CALSUL | Water Agt | Mash | 90 min. | |
| 10 g | CALCHLF | Water Agt | Mash | 90 min. | |
| 1.20 g | PFT | Fining | Boil | 15 min. |
| The Yeast Bay - Mélange - Sour Blend | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| £ 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 17 L | Infusion | -- | 68 °C | 60 min | |
| 14 L | Sparge | -- | 75 °C | 15 min | |
| 13 L | Sparge | -- | 75 °C | 15 min | |
|
Starting Mash Thickness:
2.4 L/kg |
|||||
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 2.4 L/kg | 17.3 |
| Mash volume with grains | 22 |
| Grain absorption losses | -7.2 |
| Remaining sparge water volume (equipment estimates 21.7 L) | 24.8 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 30.9 L) | 34 |
| Boil off losses | -5.7 |
| Hops absorption losses (first wort, boil, aroma) | -0.2 |
| Post boil Volume | 25 |
| Going into fermentor | 25 |
| Total: | 42.1 |
| Equipment Profile Used: | System Default |
| Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
|---|---|---|---|---|---|---|---|---|
|
4/16/2015 7:58 PM over 9 years ago |
+0 | Mash Complete | 1.047 | 42 Liters |
2/20/2021 3:43 AM over 4 years ago |
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|
4/16/2015 7:58 PM over 9 years ago |
+0 | Pre-Boil Gravity | 1.047 | 35 Liters |
2/20/2021 3:43 AM over 4 years ago |
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|
4/16/2015 8:36 PM over 9 years ago |
+0 | Boil Complete | 1.057 | 28 Liters |
2/20/2021 3:43 AM over 4 years ago |
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|
4/16/2015 8:36 PM over 9 years ago |
+0 | Brew Day Complete | 1.057 | 26 Liters |
2/20/2021 3:43 AM over 4 years ago |
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|
4/21/2015 3:55 PM over 9 years ago |
+5 | Other |
2/20/2021 3:43 AM over 4 years ago |
Well I think there may well be a leak in the FV somewhere, nothing major but the airlock is doing nothing however there is a big fluffy white head on the beer and it stinks! I think the bacteria have got to work if nothing else! | ||||
|
4/28/2015 7:58 PM over 9 years ago |
+12 | Sample | 1.020 |
2/20/2021 3:43 AM over 4 years ago |
Well, not sure with this but then again we are in the world of the unknown! The FV stinks of lactic bacteria infection, the same as when I have thrown beer away before....HOWEVER This has now gone into the oak barrel along with 5 lts left over I have put into a plastic FV with airlock. Upon tasting theres the obvious vegetable lactic taste but to be fair theres a hint of something great to come. Some residual sweetness from the still high gravity of 1.020.....watch this space.... |
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|
6/2/2015 12:39 PM over 9 years ago |
+47 | Sample | 1.006 |
2/20/2021 3:43 AM over 4 years ago |
This tastes great so far, and only 1 month in. Some gravity to go yet but plenty left for the bugs to chew on. I shall be entering the first pull of this into the National Competition as well as Sourfest in Ireland. Alcolyzer Results: ABV - 6.76% OG - 1057.18° FG - 1005.62° |
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|
6/15/2015 3:51 PM over 9 years ago |
+60 | Other |
2/20/2021 3:43 AM over 4 years ago |
The 5lts sat in the Kitchen have formed a lovely bubbly pellicle, I would like to assume this is whats happening in the cask too! | ||||
|
9/18/2015 12:26 PM over 9 years ago |
+155 | Tasting Note |
2/20/2021 3:43 AM over 4 years ago |
Still not quite there but tasting great, lots of vanilla from the oak and not too much sourness. Like a good wine! | ||||
|
1/7/2016 4:49 PM over 9 years ago |
+266 | Other |
2/20/2021 3:43 AM over 4 years ago |
I think for the first pull I am thinking of just bottling the 10lts. I think I may add in a blend of my 100th beer; Dark Winter Saison and my wine barrel Flanders red...... | ||||
|
1/12/2016 12:55 PM over 9 years ago |
+271 | Other |
2/20/2021 3:43 AM over 4 years ago |
Current plan: Pull 10lts into a bucket that contains wine yeast and sugar, then bottle this plain version. Flush barrel and the bucket with CO2. Then using the same bucket, after a rinse, pull 10lts of the 100th beer (Dark Winter Saison I) and refill the barrel. Leave this blend for another year adding dregs when and if necessary. |
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|
8/23/2016 11:02 AM over 8 years ago |
+495 | Other |
2/20/2021 3:43 AM over 4 years ago |
Unfortunately this had to go down the drain. The plan was to blend this into the 100th beer and the Wine Barrel Flanders Red but there was just too much ethyl acetate production (nail varnish remover) so I had to get rid. A valuable lesson in not leaving a sour beer in an oak barrel for too long. I should have given this 6 months not 1 year. Onwards and Upwards!! |
