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75 | Mixed Ferm Sour - V3 - "Remnants"

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 36.4 g (Per 12oz)

Created: Monday October 25th 2021

Original Gravity:

1.049

Final Gravity:

1.038

ABV (standard):

1.4%

IBU (tinseth):

3.5

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.31 lb	German - Pilsner7.31 lb Pilsner	38	1.6	68.3%
1.72 lb	American - White Wheat1.72 lb White Wheat	40	2.8	16.1%
0.46 lb	Aromatic Malt0.46 lb Aromatic Malt	35	20	4.3%
1.22 lb	Flaked Oats1.22 lb Flaked Oats	33	2.2	11.4%
10.71 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	3.48	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Hallertau Mittelfruh (Pellet)		3.48	100%
0.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.75 gal		Infusion	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
0.25 tsp	Yeast Nutrient	Water Agt	Boil	10 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

- Saccharomycodes ludwigii

Amount:	1 Each	Cost:
Attenuation (avg):	20%	Flocculation:	Medium
Optimum Temp:	68 - 75 °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: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
78	0	36	74	84	96
Mash Chemistry and Brewing Water Calculator

Notes

10/27/21:
Brew day -
Batch 75
Brewed with Matt
Start time 12 pm

Target mash temp 154, strike temp ~165. Preheated mash tun with 3.75 G of 171 deg water (5 minutes). Liquor treated with 5g of gypsum+calcium chloride, and 3 ml of lactic acid. Doughed in to achieve rest of 152, let rest for 60 minutes, stirring every 15 minutes.

While brewing we packaged the previous batch (42) of remnants. We are packaging 2.4 gallons of aged Remnants batch 2, targeting 3.35 volume of Co2 with 93 g of corn sugar added to keg. Beer was pushed with CO2 through a racking cane into purged/sealed keg with priming sugar inside. Headspace was purged after.

Vorlaufed 13 minutes, before collecting 2 G of first runnings. Sparged with 5.6 gallons of 172 deg water.

Vorlaufed 10 minutes before draining directly into kettle, pre boil volume of 7 gallons. Boiled with heat stick and ultra burner on 5, added hops at recipe times.

Rapidly cooled with copper immersion chiller to 70 deg over 30 minutes. Transferred hard through spout/hose to 6 G glass carboy. Transferred cake from Remnants (2) after shaking.

OG: 1.050

11/02/21: Thin ring of Krausen

11/03/21: Krausen slowly thickening as fermentation picks up

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-11-09 19:47 UTC

System Default

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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