Das Kinderwund! - Beer Recipe - Brewer's Friend

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Das Kinderwund!

101 calories 5.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.85 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 101 calories (Per 12oz)
Carbs: 5.6 g (Per 12oz)
Created: Tuesday April 14th 2020
1.032
1.001
4.2%
22.7
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.63 lb German - Pilsner2.625 lb Pilsner 38 1.6 70%
12 oz American - Red Wheat12 oz Red Wheat 38 2.5 20%
4 oz Rolled Oats4 oz Rolled Oats 33 2.2 6.7%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 3.3%
60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9.9 Boil 60 min 17.76 12.5%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 9.9 Whirlpool at 170 °F 20 min 4.96 37.5%
1 oz Denali1 oz Denali Hops Pellet 15.4 Dry Hop 3 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Mash 1 hr.
1.40 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       Temp: 73 °F       CO2 Level: 3 Volumes
 
Target Water Profile
RO water
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
12 qt BIAB Infusion 153 °F 148 °F 60 min
4.5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.57 18.3  
Mash volume with grains 4.87 19.5  
Grain absorption losses -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.76 g | 19 qt) 3.85 15.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 2.34 g | 9.4 qt) 3.25 13  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Estimated amount in fermentor 3.22 12.9  
Total: 4.57 18.3
Equipment Profile Used: System Default
 
Notes

Based on Jester King Das Wunderkind! Saison... (see https://jesterkingbrewery.com/blog/homebrew-recipes)

Primary ferment with your favorite Saison yeast (start in mid-60s for a couple days, then let free rise into the high 70s; only use foil over carboy opening to avoid “Saison stall”) in a 5 gallon carboy. They blend in 15% oak-aged sour beer, before the dry hop, so you could try that to get more authentic. But I’m just going to transfer to secondary (3.0 gallons) and add JK bottle dregs to finish fermenting bone dry and tart (the IBU level should keep it from getting too sour, hopefully). Dry hop right before packaging. They use Simcoe, but I think Denali or Azacca would be nice here...

As an experiment, could split batch and ferment one as stated above (staggered: sacc first, then dregs second), and the other copitched with sacc and dregs at the same time.

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  • Last Updated: 2020-04-22 18:43 UTC