Tarnival - Beer Recipe - Brewer's Friend

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Tarnival

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tarn Allen
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
URL: http://byo.com/article/catharina-sour-brazilian-kettle-soured-fruit-beer/
Created: Saturday December 29th 2018
1.049
1.013
4.8%
9.6
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 63.2%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 30 min 9.61 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 122 °F 5 min
Temperature -- 153 °F 70 min
Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.09 12.4  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

3-80g bottles Yakult probiotic

This recipe uses a step mash with rests at 122F for 5 minutes, 153F for 70 minutes, and 169F for 10 minutes. Sparge and collect 6.5 gal of wort.

Boil wort for 10 minutes to sanitize without hops, then chill to 113F. Acidify to lactic acid to pH of 4.5. Pitch the lactobacillus (probiotics) directly into the boil kettle. Seal the boil kettle. Purge with CO2 periodically. Keep the temp at 113F for 36 hours or until the pH reaches 3.5.

Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill wort to 64F, pitch yeast, and ferment to SG 1.014. Add fruit and allow fermentation to finish.

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  • Last Updated: 2019-01-06 06:30 UTC