Sour/funky wine beer - Beer Recipe - Brewer's Friend

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Sour/funky wine beer

154 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 30 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Thursday January 9th 2020
1.051
1.007
5.7%
8.4
5.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Gambrinus - Pale Malt1.5 kg Pale Malt 37.3 2.1 62.5%
100 g Bestmalz - BEST Chit Malt100 g BEST Chit Malt 23 1.4 4.2%
200 g Munich - Light 10L200 g Munich - Light 10L 33 10 8.3%
200 g Bestmalz - BEST Acidulated200 g BEST Acidulated 35.9 2.81 8.3%
200 g Briess - Rye Malt200 g Rye Malt 36.8 3.7 8.3%
200 g Red shed - Rocky Mountain Malt200 g Rocky Mountain Malt 36 5 8.3%
2,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Nelson Sauvin14.15 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 30 min 5.84 40%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 80 °C 30 min 2.6 20%
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 10 °C 2 days 20%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Dry Hop at 10 °C 2 days 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 g SuperMoss Water Agt Boil 15 min.
1.40 g Gypsum Water Agt Mash 90 min.
1.40 g Epsom Salt Water Agt Mash 90 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 95 B cells required
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 95 B cells required
Escarpment Labs - Berliner Brett I
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 18.2 g       Temp: 20 °C       CO2 Level: 2.5 g/l
 
Target Water Profile
Calgary, AB, Canada 2021 - Bearspaw Reservoir
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
13 L Temperature 72 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6
Mash volume with grains 7.6
Grain absorption losses -2.4
Remaining sparge water volume 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 12
Boil off losses -2.9
Post boil volume (equipment estimates 9.2 L) 10
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 9.9
Total: 15.3  
Equipment Profile Used: System Default
 
Notes
  • EC1118 &1lb steamed frozen grapes after 3 days
  • Berliner Brett Blend after a week or in secondary
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-12 15:53 UTC