Draped Up and Dripped Out - Beer Recipe - Brewer's Friend

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Draped Up and Dripped Out

200 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Rare Barrel
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday September 7th 2018
1.060
1.018
5.5%
7.4
7.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 66.1%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 16.5%
0.85 lb American - Vienna0.85 lb Vienna 35 4 5.6%
12 oz Belgian - Aromatic12 oz Aromatic 33 38 5%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 5%
4.50 oz Honey4.5 oz Honey 42 2 1.9%
15.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Glacier1 g Glacier Hops Pellet 5.5 First Wort 45 min 0.74 8.3%
11 g Goldings11 g Goldings Hops Pellet 4.5 First Wort 45 min 6.63 91.7%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
2 each campden tablet Water Agt Mash 0 min.
1 tsp Calcium Chloride Water Agt Mash 0 min.
1 each whirlfloc Fining Boil 0 min.
1 tsp yeast nutrient Other Boil 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
450 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
Roeselare Blend + dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
2017 Burlington Vermont Water (via CWD 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.6 g | 34.4 qt) 8.08 32.3  
Mash volume with grains (equipment estimates 9.79 g | 39.2 qt) 9.27 37.1  
Grain absorption losses -1.86 -7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Fermented at 50F with Munich Lager (Wyeast 2308) for ~10 days then free rose up to 65-70F. Final primary gravity of1.018, smelled clean and tasted very sweet and cereally and clean - corn and grass and biscuit and hay. Golden. No hop anything. If it was just going to be carbonated it would be a very sweet cream ale but tastes like a great base for Brett and shit to dry up.

Pitching a secondary blend of Wyeast Roeselare and some bottle dregs from Allagash Coolship Resurgam 2018. Will add more dregs over time and wait interminably before at some point kegging or barreling.

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  • Last Updated: 2018-10-15 02:45 UTC