sour wife kriek - Beer Recipe - Brewer's Friend

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sour wife kriek

175 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 20 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday April 5th 2017
1.058
1.008
6.5%
6.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 46.3%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 37%
500 g German - Vienna500 g Vienna 37 4 9.3%
200 g Flaked Wheat200 g Flaked Wheat 34 2 3.7%
100 g German - Melanoidin100 g Melanoidin 37 25 1.9%
100 g Torrified Wheat100 g Torrified Wheat 36 2 1.9%
5,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 6.15 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.07 kg Fruit Flavor Secondary 60 days
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.4 L) 30.3
Mash volume with grains (equipment estimates 33.9 L) 33.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 24
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Volume into fermentor 22
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

Very short boil (20min) to leave proteins for the wild yeast to eat.

Week 1: Primary fermentation with ale/lager yeast (plastic carboy or whatever).

Week 2: Rack to secondary, still ale/lager yeast (plastic or whatever).

Week 3: Rack to a glass or PET container (air tight, glass is better to sanitise the wild yeast when finished). Add wild yeast. Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.

3 months before bottling: Add fruit. 200 grams pr liter beer. My fruit has been frozen, then pasteurised in a kettle at 80c for half an hour.

Add oak chips for the last 2 weeks.

Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). Or Lager yeast. 1 vial is good, no starter.
Wild yeast: WYEAST 3278 BELGIAN LAMBIC BLEND, or whatever brett.

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  • Last Updated: 2020-02-25 20:57 UTC