Reclaymation - Beer Recipe - Brewer's Friend

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Reclaymation

Created: Wednesday July 18th 2018
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152 calories 6.5 g 12 oz
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Caysey Welton
Calories: 152 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)
1.048
0.999
6.4%
33.1
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 84.8%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 5.3%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 2.6%
6 oz German - Vienna6 oz Vienna 37 4 4%
5 oz German - CaraMunich II5 oz CaraMunich II 34 46 3.3%
151 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Triplepearl0.5 oz Triplepearl Hops Pellet 8.3 Boil 60 min 16.07 20%
1 oz Triplepearl1 oz Triplepearl Hops Pellet 8.3 Boil 10 min 11.65 40%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 5.4 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
Lacto to kettle sour
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fairfield CT - City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 30 62 69 38
3g gypsum, 1g salt, 1g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.95 11.8  
Mash volume with grains 3.7 14.8  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.43 33.7
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 85.8%
Pre-Boil: 80% 29.7 ppg
Ending Kettle: 83% 30.5 ppg
Brew House: 76% 28 ppg
Wort Volume:
5.5 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Expected OG: 1.048
  • Actual OG: 1.048
Alcohol and Attenuation:
ABV: 6.3%
  • Apparent Attenuation: 100%
  • Actual FG: 1.000
  • Calories per 12oz 152 calories
  • Carbohydrates per 12oz 6.5 g
Amount Packaged:
5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 53
  • Pints: 40
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
7/20/2018 6:46 PM
over 6 years ago 		-2 Pre-Boil Gravity 1.040 7 Gallons 2/20/2021 3:43 AM
over 4 years ago
7/20/2018 6:47 PM
over 6 years ago 		-2 Mash Complete 1.040 7 Gallons 2/20/2021 3:43 AM
over 4 years ago
7/22/2018 9:27 PM
over 6 years ago 		+0 Boil Complete 1.048 6 Gallons 2/20/2021 3:43 AM
over 4 years ago
7/22/2018 9:28 PM
over 6 years ago 		+0 Brew Day Complete 1.048 5.5 Gallons 2/20/2021 3:43 AM
over 4 years ago
7/24/2018 10:29 PM
over 6 years ago 		+2 Sample 1.021   2/20/2021 3:43 AM
over 4 years ago
7/26/2018 11:41 PM
over 6 years ago 		+4 Sample 1.008   2/20/2021 3:43 AM
over 4 years ago
7/29/2018 4:43 PM
over 6 years ago 		+7 Sample 1.006   2/20/2021 3:43 AM
over 4 years ago
8/2/2018 11:19 PM
over 6 years ago 		+11 Sample 1.003   2/20/2021 3:43 AM
over 4 years ago
8/23/2018 11:46 PM
over 6 years ago 		+32 Racked 1.003 5 Gallons 2/20/2021 3:43 AM
over 4 years ago 		Brett added in secondary
12/9/2018 8:39 PM
over 6 years ago 		+140 Fermentation Complete 1.000   2/20/2021 3:43 AM
over 4 years ago
12/31/2018 8:45 PM
over 6 years ago 		+162 Packaged 1.000 5 Gallons 2/20/2021 3:43 AM
over 4 years ago
 
Notes

-Kettle sour with lacto
-Add brett in secondary and condition until 0 Plato
-Final pH 3.3-3.5

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  • Last Updated: 2018-12-09 22:20 UTC