RR Temptation - Beer Recipe - Brewer's Friend

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RR Temptation

210 calories 24.1 g 12 oz
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Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Vinnie BYO Jan/Feb 2014
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Thursday December 8th 2016
1.063
1.019
5.8%
25.3
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 40%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 40%
8 oz Maltodextrin8 oz Maltodextrin 39 0 6.7%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Warrior0.4 oz Warrior Hops Pellet 15.4 Boil 60 min 20.89 30.8%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 2.8 Boil 30 min 4.38 46.2%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 2.8 Boil 0 min 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Lactic acid Water Agt Boil 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.96 g | 23.9 qt) 4.41 17.7  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.41 17.7
Equipment Profile Used: System Default
 
Notes

As primary slows rack to secondary

Add 1.5 oz medium toast American oak cubes and WLP 650 Brett Brux

At 3 months add yeast 5733 peddio, and wlp 677 lacto

Add naked snoqualmine Chardonnay to top of fermenter.

Bottled beer. I wanted to carbonate to 3 volumes. From doing online searches, I found to assume the beer to have 0.4 volumes of CO2 with such a long time sitting. I then used the formula 4 grams of cane sugar per liter of beer to get 1 volume of CO2. I needed 2.6 volumes and had 20.8 Liters of beer so I used 7.6 oz of cane sugar. I also used a little over 2 grams of EC-1118 Champagne Yeast rehydrated at bottling.

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  • Last Updated: 2017-01-01 22:58 UTC