Sour Angels Pale Wheat - Beer Recipe - Brewer's Friend

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Sour Angels Pale Wheat

204 calories 8.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Reevesie
Calories: 204 calories (Per 12oz)
Carbs: 8.9 g (Per 12oz)
Created: Thursday December 20th 2018
1.064
0.999
8.5%
10.1
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 33.3%
5 lb American - Wheat5 lb Wheat 38 1.8 33.3%
3 lb Honey3 lb Honey - (late boil kettle addition) 35 2 20%
2 lb Grape2 lb Grape - (late fermenter addition) 7.15 0 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 6.1 Boil 15 min 10.06 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Energizer Other Boil 15 min.
5 each Fermcap Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 165 °F 149 °F 120 min
4 gal Batch Sparge 145 °F 140 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 6.25 25  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

7/4/23-5# Wheat Malt & 5# Maris Otter, 3# Raw Wild Honey from Costco. 2# of Home-Grown Muscat Grapes. Aged Mandarina Bavaria 1oz. Will add house sour culture and some bottle dregs for good measure.
Mash: 2ml Phosphoric 75%, 2g CaSO4, 4.5g CaCl, 1.5g MgSo4
Sparge: 4ml Phosphoric 75%, 2g CaSO4, 4.5g CaCl, 1.5g MgSo4
Kettle: 3ml Phosphoric 75%

10/4/2020-This was about 5.25G trying to go into a 5G keg. Woops. Next time-straight mash/batch sparge. It had an oak spiral for about 5 months, next time, the whole fermentation with oak. 2#wheatmalt, 3#marisotter, 12oz flaked wheat, 4oz flaked oats, 12oz honey.

NOTE: F* the mash schedule. Water temps didn't work, ended up with way too much water to boil off. Hit my efficiency, though, I just had to spend an extra long time trying to get enough boil-off to fit the fermenter. Next time, Pre-mash the raw grains (if not flaked) and just do the regular mash schedule.

Also, added 1/2 Gallon of my House Sour Culture, so total into the fermenter is 5.5 Gallons.

Ingredients purchased for batch #2. I am changing the grain bill, adding more honey, a different hop, a different primary yeast, and trying a turbid mash-style with various rests to follow the method for making lambic. Not that it doesn't already taste like lambic, but I am interested in what will happen when I up the wheat and change the mash schedule.

Forgot the champagne yeast at bottling. I also underestimated how much space was in the top of the carboy for bottling and spilled some of the priming sugar. While I was bottling, before I capped all of the bottles, they were burping. I hope this is from active yeast and not just CO2 coming out of solution. Bottled 4 3/4 Gallons, still have 1/2 gallon set aside to start the next batch, solera-style.

This was uninteresting, flat, and dull until 6/2/2019 (approximately 5 1/2 months aging in carboy on lees), at which point the acidity had brightened up the beer and the Muscat flavor started to show through the lifeless tastes. FG worked out to be 1.000.

I tried making the AHA IAMSKB Weisse and it didn't work, so I modified the batch using my wild cultures taken from the Muscat grapes I grow in Torrance. I also added 12oz of Mead that didn't ferment as extra food for the sour culture. Now it is a real sour, amazing in flavor, and so as I pull from it to bottle, I plan to use a Solera-style method to replace the pulled beer with fresh wort and fresh brewer's yeast.

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  • Last Updated: 2023-07-08 00:51 UTC