Bertie Parker - Beer Recipe - Brewer's Friend

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Bertie Parker

159 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Lazare House
Rating:
5.00 (1 Review)

Calories: 159 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Saturday November 5th 2016
1.049
1.006
5.7%
2.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 42.9%
3 lb American - Red Wheat3 lb Red Wheat 38 2.5 21.4%
3 lb American - White Wheat3 lb White Wheat 40 2.8 21.4%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt - (late boil kettle addition) 27 3.4 10.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Saaz0.3 oz Saaz Hops Pellet 2.4 Boil 32 min 2.29 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Water Agt Boil 15 min.
 
Yeast
The Yeast Bay - Amalgamation - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
Omega- Lacto blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal 5.25 Temperature -- 150 °F 75 min
5.25 gal Mash Out Temperature -- 162 °F --
Sparge -- 167 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Brewed wort 11/7/16. Dropped ph to 4.56 with lactic acid. Added omega Lacto blend. Holding at 85

Kegged 2/07/17. Best beer yet. Intense but plesant barnyard funk and Brett citrus deepen the "quick sour" palette to lambic-esque levels

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  • Last Updated: 2017-02-14 01:58 UTC