wild west sour melange 1 - Beer Recipe - Brewer's Friend

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wild west sour melange 1

315 calories 29.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 315 calories (Per 330ml)
Carbs: 29.1 g (Per 330ml)
Created: Thursday November 26th 2015
1.102
1.021
10.6%
8.9
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Dry Malt Extract - Light2.2 kg Dry Malt Extract - Light 42 4 23.9%
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 10.9%
4 kg United Kingdom - Halcyon4 kg Halcyon 36 2 43.5%
2 kg German - Pilsner2 kg Pilsner 38 1.6 21.7%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 8.92 100%
15 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 14.7
Mash volume with grains 19.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 12.5 L) 6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 20.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 21.5  
Equipment Profile Used: System Default
 
Notes

Took 4 litres for a berliner weiss. actual og is 1090 @ 15 litres

abv should be around 8%

Transferred to barrel 1.12.15

added whitelabs

WLP653 Bret lambicus,

WLP677 Lactobacilus Delbrueki,

WLP 650 Bret Bruxellensis,

WLP655 Belgian Sour Mix 1,

WLP644 Sach Brux Like Trois,

WLP645 Bret Clausenni.

Created a starter of wild airborne microbes and left in a mini coolship overnight - left for five days and then added dregs from last sour batch which contained 3 fonteinen and cantillon dregs and displayed a huge amount of that character.

will practice the solero method and will obtain another 2 barrels and blend.

Transferred 1010@ Belgian golden ale with Brett and lactobascillus etcinto this barrel on 1/08/16 after removing one gallon to add apricot.

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  • Last Updated: 2016-08-01 20:15 UTC