Hopped acid blond - Beer Recipe - Brewer's Friend

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Hopped acid blond

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 47 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Monday July 1st 2019
1.042
1.008
4.4%
25.9
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Maris Otter Pale5.1 kg Maris Otter Pale 38 3.75 56.4%
1.21 kg German - Vienna1.21 kg Vienna 37 4 13.4%
1.21 kg German - Munich Light1.21 kg Munich Light 37 6 13.4%
1 kg American - Caramel / Crystal 20L1 kg Caramel / Crystal 20L 35 20 11.1%
0.52 kg Flaked Oats0.52 kg Flaked Oats 33 2.2 5.8%
9.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Citra21 g Citra Hops Pellet 13.3 Boil at 100 °C 15 min 7.81 7.2%
21 g Mosaic21 g Mosaic Hops Pellet 12.4 Boil at 100 °C 15 min 7.28 7.2%
21 g Simcoe21 g Simcoe Hops Pellet 11.9 Boil at 100 °C 15 min 6.99 7.2%
42 g Citra42 g Citra Hops Pellet 13.3 Boil 1 min 1.36 14.4%
42 g Mosaic42 g Mosaic Hops Pellet 12.4 Boil 1 min 1.27 14.4%
42 g Simcoe42 g Simcoe Hops Pellet 11.9 Boil 1 min 1.21 14.4%
34 g Citra34 g Citra Hops Pellet 13.3 Dry Hop 3 days 11.7%
34 g Mosaic34 g Mosaic Hops Pellet 12.4 Dry Hop 3 days 11.7%
34 g Simcoe34 g Simcoe Hops Pellet 11.9 Dry Hop 3 days 11.7%
291 g / $ 0.00
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
White Labs - California Ale Yeast WLP001
Amount:
3 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
16 L Steeping -- 66 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.8 L. Suggest reducing initial water volume to 45.4 L and adding 6.4 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.1
Mash volume with grains 33.1
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 34.6 L) 29.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.8 L) 47
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 48
Going into fermentor 48
Total: 56.9  
Equipment Profile Used: System Default
 
Notes

Boil 15 min.
Cooled to 37C
Ajuste PH to 4.3 with lactic acid
Pitch 3 L starter of WLP 672 with 2 vial for 3 days
Kept at ambient temp. of 26 to 27C (Canadian summer)

To create the Lactobacillus starter , combine per Liter of wort those quantities and boil for 15 min :

90 grams Dry Malt Extract
20 grams Dextrose (Glucose) (sold to brewers as corn sugar)
20 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)

Monitor the acidity over 6 hour to 3 day to PH 3.78
Boil and hop for 15 min
Cooled to 23C
Pich 3 packs of WLP 001
Ferment at 23C (summer basement) 1.5 to 2 weeks.
Dry hop for 7 days in the keg, in the fridge

First taste before dry hop, after 1.5 weeks of fermentation :

Fruity aromas, a hint of bitterness perfectly balanced by the
moderate sourness and residual sugar, fermented cabbage aromas completely gone from prefermentation.
Very happy of the resulting beer can't wait to try kegged and dry hop.

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  • Last Updated: 2019-07-16 02:58 UTC