Solera - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Solera

183 calories 15.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Joe
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday October 15th 2018
1.056
1.009
6.2%
9.6
5.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 60%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 30%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 4.9 Boil 60 min 9.56 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz French Oak Flavor Secondary 180 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Culligan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.13 gal Mash Infusion -- 155 °F 60 min
3.26 gal Batch sparge 1 Sparge -- 170 °F 15 min
3.26 gal Batch sparge 2 Sparge -- 170 °F 15 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 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 6.14 g | 24.6 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 68 F, hold constant. Pitch lacto/brett/wild on day three.

Age for 6 months. Package 50%, blend 50% with new batch.

Last Updated and Sharing
 
722
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-15 15:38 UTC