Wildflower Table Beer Clone - Beer Recipe - Brewer's Friend

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Wildflower Table Beer Clone

74 calories 4.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.85 liters
Pre Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 78% (brew house)
Source: HEZ
Calories: 74 calories (Per 330ml)
Carbs: 4.8 g (Per 330ml)
Created: Wednesday May 30th 2018
1.025
1.002
3.1%
23.0
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.63 kg Voyager Craft Malt - Pale Compass0.625 kg Pale Compass 38.1 2.79 50%
0.41 kg Voyager Craft Malt - Vienna Schooner0.412 kg Vienna Schooner 36 6.09 33%
0.21 kg Voyager Craft Malt - Winter Wheat Janz0.212 kg Winter Wheat Janz 38.8 2.54 17%
1.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.84 g Motueka2.84 g Motueka Hops Pellet 6.2 Boil 60 min 5 2.9%
6.45 g Saaz6.45 g Saaz Hops Pellet 4.4 Boil 15 min 4 6.7%
3.43 g Motueka3.43 g Motueka Hops Pellet 6.2 Boil 15 min 3 3.5%
52.80 g Saaz52.8 g Saaz Hops Pellet 4.4 Whirlpool at 80 °C 20 min 6 54.6%
31.20 g Motueka31.2 g Motueka Hops Pellet 6.2 Whirlpool at 80 °C 20 min 5 32.3%
96.72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1.10 g Gypsum Water Agt Mash 90 min.
0.80 ml Lactic acid Water Agt Mash 90 min.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
1 g Gypsum Water Agt Sparge 20 min.
0.50 ml Lactic acid Water Agt Sparge 20 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
20 g French Oak Chips Flavor Primary 21 days
 
Yeast
- Wildflower mixed culture
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.4g/33cl       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Mosman, NSW
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 23 16 88 69 41.5
WATER SCHEDULE
------------------------
INITIAL DATA:
Grain bill: 1kg
Batch: 10L
Grain absorption: 0.8L/kg
Boil-off rate: 3.9l/hour
Trub: 2L
Kettle size: 25L

CALCULATED ( http://www.biabcalculator.com/ ):
- TOTAL WATER NEEDED 18.84L
- STRIKE WATER TEMP 45ºC
- TOTAL MASH VOLUME 19.32L
- PREBOIL WORT 17.85L
- POSTBOIL WORT 12.0L

WATER CALCULATIONS
-------------------------------
Total mash water: 18.84L
-> 10L mash / 8.84L sparge

Cl to SO4 Ratio: 1.27<- .77 to 1.3 = Balanced

Estimated pH (room temp): 5.31 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Beta-glucanase Low: avoid grain gumming up; Ferulic rest -> phenols Infusion -- 45 °C 10 min
Beta-glucanase High: improve head Infusion -- 55 °C 15 min
Saccharification/Beta-amylase: extract main fermentable sugars Infusion -- 65 °C 60 min
Glyco-protein/Alpha-amylase: stabilize head/foam Infusion -- 72 °C 10 min
Mash out: improve extraction Infusion -- 74 °C 10 min
8.84 L Sparge: improve extraction Sparge -- 74 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.2 L) 20
Mash volume with grains (equipment estimates 24 L) 20.8
Grain absorption losses -1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 17.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12.4
Hops absorption losses (whirlpool, hop stand) -0.4
Volume into fermentor 12
Total: 20  
Equipment Profile Used: System Default
 
Notes
  • Insert chiller 20' before the boil ends

  • Chill to 20ºC

  • Areate thoroughly (at least 1')

  • Pitch yeast at 20ºC

  • Disconnect fridge from fermenter fridge controller, keep controller at 20ºC (min temp control only) and allow ferment to raise naturally for 14 days (or 10 days with stable gravity)

  • Bottle condition at 20ºC for at least 30 days

  • Fridge at least 24h
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  • Last Updated: 2019-08-10 00:42 UTC