Zythos Zephyr - Beer Recipe - Brewer's Friend

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Zythos Zephyr

184 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 3.9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Fats Schindee
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday June 14th 2018
1.056
1.011
6.0%
20.4
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.38 lb American - Pale 2-Row4.375 lb Pale 2-Row 37 1.8 58.3%
1.50 lb United Kingdom - Golden Promise1.5 lb Golden Promise 37 3 20%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 10%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 10%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Zythos1 oz Zythos Hops Pellet 10.9 Boil 0 min 12.5%
2 oz Zythos2 oz Zythos Hops Pellet 10.9 Whirlpool at 180 °F 20 min 20.41 25%
2.50 oz Zythos2.5 oz Zythos Hops Pellet 10.9 Dry Hop 3 days 31.3%
2.50 oz Zythos2.5 oz Zythos Hops Pellet 10.9 Dry Hop 3 days 31.3%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast nutrient Other Boil 10 min.
4.50 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 157 B cells required
Lacto and Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use 2:1 Chloride to Sulfate ratio. Maybe 150:75 or 100:50, depending on what needed for mash pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion -- 152 °F 60 min
6.5 qt dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.05 g | 24.2 qt) 5.09 20.4  
Mash volume with grains (equipment estimates 6.65 g | 26.6 qt) 5.69 22.8  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.86 g | 19.5 qt) 3.9 15.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.08 16.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 4 16  
Total: 5.09 20.4
Equipment Profile Used: System Default
 
Notes

All Zythos-hopped sour NEIPA Saison, co-pitched with Goodbelly shots (or other Lacto). If you don’t want to use saison, then use your favorite usual sacc strain for NEIPAs (London III, etc), or use WLP 644 sacc trois. 20 IBU may be too much for the lacto, but I’m only going for a mild tartness here, not enamel-melting. Lower pH of wort to 4.5 with Lactic acid prior to pitching, to help pre-sour and with foam retention.

First dry hop is added immediately after active fermentation starts (day 1-2) for biotransformation, then removed as krausen dies down (day 4-5). Add Brett strain(s) and let condition warm for a few months. Then second dry hop added before packaging, and removed 3-5 days later. Then rack into keg (add more keg dry hops if you feel it needs it), carbonate, and serve!

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  • Last Updated: 2018-09-19 02:01 UTC