#012 sour beer test w/ pils/wheat/victory 50/25/25 - Beer Recipe - Brewer's Friend

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#012 sour beer test w/ pils/wheat/victory 50/25/25

142 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Friday August 11th 2017
1.046
1.014
4.3%
3.7
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Bohemian Pilsner1 kg Bohemian Pilsner 38 1.9 50%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 25%
0.50 kg American - Victory0.5 kg Victory 34 28 25%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 15 min 3.65 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 L lactobacillus Flavor Primary 2 days
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 86 B cells required
2nd generation('17.7.28)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Temperature -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6
Mash volume with grains 7.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 12.7 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 13.9  
Equipment Profile Used: System Default
 
Notes

Lactobacillus helveticus Lafti® L10 (formerly known as Lactobacillus acidophilus Lafti® L10)
starter w/ 500ml(DME 45g, sugar 5g, Pi 1g) at RT for 3days
primary fermentation w/ lacto for 3 days->sarc innoculation

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  • Last Updated: 2017-08-11 00:32 UTC