Aigre Tropicale.004 - Beer Recipe - Brewer's Friend

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Aigre Tropicale.004

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Workroom Brewing
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday February 23rd 2020
1.057
1.012
5.8%
0.0
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.1%
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 90.9%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Blanc4 oz Hallertau Blanc Hops Pellet 10 Boil 0 min 50%
4 oz Hallertau Blanc4 oz Hallertau Blanc Hops Pellet 10 Dry Hop 5 days 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
2.20 g Yeast Nutrient Other Boil 5 min.
0.50 tsp silica gel Fining Secondary 9 days
49 oz Vintner's Harvest Sweet Cherry Puree Flavor Primary 2 days
3 oz 10% Phosphoric Acid Other Other 0 min.
 
Yeast
Omega Yeast Labs - Espe Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
New York City tap 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 1 9 11 4 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Pre-Sour Sanitizing Boil Temperature -- 212 °F 15 min
Kettle Sour Temperature -- 90 °F 2400 min
4.4 gal Pre-Sour Mash Infusion -- 152 °F 60 min
2.1 gal Pre-Sour Mash Sparge -- 170 °F 10 min
1 gal Pre-boil top off (approximate) Top Off -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.28 g | 33.1 qt) 8.13 32.5  
Mash volume with grains (equipment estimates 9.16 g | 36.6 qt) 9.01 36  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Kettle Sour with Omega OYL-605 Lactobacillus Blend for 40 hours (2400 minutes) @ 90F using sous vide to keep warm.

Using Omega Yeast Labs - Espe Kveik for fermentation.

Interesting since Omega OYL-605 Lactobacillus Blend temp is 68 - 95 °F and Omega Yeast Labs - Espe Kveik temp is 68 - 98 °F.

Might consider sous vide for fermentation as well but might be too many hours for the machine.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-16 21:00 UTC
  • Snapshot Created: 2020-02-23 14:36 UTC