Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Saaz1 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
5 min |
3.03 |
100% |
1 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Saaz (Leaf/Whole) 0.99999999771257 oz Saaz (Leaf/Whole) Hops |
|
3.03 |
100% |
1 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
1.43 gal |
|
Strike |
120 °F |
113 °F |
30 min |
0.9 qt |
|
Decoction |
212 °F |
125 °F |
20 min |
2.8 qt |
|
Decoction |
212 °F |
148 °F |
-- |
4.5 gal |
|
Batch Sparge |
-- |
170 °F |
-- |
Starting Mash Thickness:
1 qt/lb
Starting Grain Temp:
80 °F |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 qt |
Gooodbelly Mango Probiotic
|
|
Other |
Boil |
0 min. |
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Mash |
0 min. |
Priming
Method: co2
Amount: 18.75 psi
Temp: 40 °F
CO2 Level: 3.1 Volumes |
Target Water Profile
Balanced Profile
Notes
Target a mash pH of 5.43. Use a step mash with two decoctions, resting at 113°F (45°C) for 30 minutes, 125°F (52°C) for 20 minutes, 148°F (64°C) for 20 minutes, and a mash out at 170°F (77°C). OG Should be 1.032
Boil 90 minutes. Chill to 90°F (32°C). Pitch Goodbelly mango probiotic drink at 90°F (32°C) in boil kettle. Top headspace with CO2 and cover tightly.
Monitor pH every few hours, targeting a pH of 4.5 (after 48 hours, pH was 4.3).
Ramp temperature up to 190°F (88°C) and hold for 10 minutes to kill lactic acid bacteria.
Chill to 65°F (18°C). Pitch a very large starter of Wyeast 3711 French Saison yeast (diastaticus). Let rise to an ambient temp of 72°F (22°C).
Check gravity after 9 days: it should be at 1.012 with lots of acetaldehyde, which is typical of 3711 French Saison yeast. Pitch starter of Voss Kveik plus House bugs including Pediococcus, Lactobacillus, and Brettanomyces.
After 2 months aging in a stainless 5 gal. (18.9 L) keg, final pH should be 3.67, and final gravity 1.006.
Based off of "Trail Dog Berliner Bites" from the American Homebrewer's Association.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-05-25 19:07 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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