Covid Orange

Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Monday May 18th 2020

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

8.6

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - DME Pilsen Light3 lb DME Pilsen Light	45	2	50%
3 lb	Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat	44.6	3	50%
6 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Tettnanger0.5 oz Tettnanger Hops		Pellet	4.5	Boil	60 min	8.61	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Tettnanger (Pellet)		8.61	100%
0.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 lb	Oregon Fruit - Blood Orange		Flavor	Primary	3 days

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

Lallemand - WILDBREW™ SOUR PITCH

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	86 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 17.67 psi Temp: 40 °F CO₂ Level: 3 Volumes

Target Water Profile

Fremont City Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
165	31	0	0	0	51

Quick Water Requirements

Water	Gallons	Quarts
Boil water added to kettle (equipment estimates 6.07 g \| 24.3 qt)	5.55	22.2
Volume increase from sugar/extract (early additions)	0.45	1.8
Pre boil volume (equipment estimates 6.52 g \| 26.1 qt)	6	24
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil volume (equipment estimates 5 g \| 20 qt)	5.5	22
Going into fermentor (equipment estimates 5.5 g \| 22 qt)	5	20
Total:	5.55	22.2
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
6/25/2020 2:58 PM over 4 years ago	+0	Brew Day Complete		5 Quarts			6/25/2020 3:03 PM over 4 years ago	I can't remember all of the stats for this beer but the process was essentially this: Collected all of the extract and water and boiled for 10 minutes. Cooled down to around 90 degrees and added the Sour Pitch. I sat this in my basement which was way too cool for the Sour Pitch. It suggests no more than three days for souring but we left it for almost a week. Once it reached sufficient soury goodness I boiled again and added my hops. Pitched yeast at appropriate temp. Once active fermentation was complete I added the fruit puree. Yeast did not kick off again but the yeast was not incredibly viable. After about three days I kegged and carbonated. This was a very sour beer which is to our liking but I would definitely suggest less sourness for most. Regardless, the beer turned out really well and almost everyone that tried it liked the flavor. My normal Busch Light only friends enjoyed this beer. That's saying something.

Notes

Kettle soured. 10 minute initial boil to sanitize, cool to about 90 degrees and add lactobacillus. Sour for as many days as desired, re-boil for an hour where the hops are added and then continue fermentation as usual.

Fruit is a puree.

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Last Updated: 2020-06-25 17:30 UTC

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Covid Orange