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Tempting Fate

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)

Created: Friday September 3rd 2021

For Esme

by Second Star Fermentations

OG: 1.052 FG: 1.003 ABV: 6.5% IBU: 22

Original Gravity:

1.049

Final Gravity:

1.004

ABV (standard):

6.0%

IBU (tinseth):

20.1

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	95.1%
0.27 lb	Belgian - Biscuit0.27 lb Biscuit	35	23	2.6%
0.25 lb	Belgian - Caramel Pils0.25 lb Caramel Pils	34	8	2.4%
10.52 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Styrian Goldings1.25 oz Styrian Goldings Hops		Pellet	4.2	Boil	60 min	20.05	100%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Styrian Goldings (Pellet)		20.05	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.94 gal		Strike	160 °F	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Yeast Nutrient		Other	Boil	15 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

White Labs - Brettanomyces Claussenii WLP645

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

Wyeast - Brettanomyces bruxellensis 5112

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Medium
Optimum Temp:	60 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Extra Ingredients:
2 ounces French Medium Toast Oak Beans Soaked in Chardonnay for 6 months

Special Instructions / Notes:
First appears in Everything Homebrewing Book.

After cooling, pitch only the Belgian ale yeast. Begin soaking your oak in Chardonnay.

Transfer the beer to secondary and pitch both Brettanomyces strains and add about a quart of basic starter beer to give it some extra food. Walk away for 6 months.

After 6 months, taste the beer, if there's enough “funkiness” for you, add the oak beans (sans wine) and age for 2 to 4 weeks and then package. Your beer should be at a low terminal gravity (around 1.008) to prevent bottle bombs. Carbonate highly and enjoy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-09-03 03:33 UTC

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 for

Gallons

Cost by

Final Yield

	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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