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PSBAW (Philly Sour Brett Azacca Wheat)

Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 10 min
Batch Size: 3.35 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Tyson Schindler
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)

Created: Wednesday November 17th 2021

Original Gravity:

1.043

Final Gravity:

1.007

ABV (standard):

4.7%

IBU (tinseth):

21.0

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat	44.6	3	92.3%
2 oz	Maltodextrin2 oz Maltodextrin	39	0	3.8%
2 oz	Cane Sugar2 oz Cane Sugar	46	0	3.8%
52 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	BSG - Azacca0.5 oz Azacca Hops	Pellet	12.2	Boil	10 min	13.57	14.3%
0.50 oz	BSG - Azacca0.5 oz Azacca Hops	Pellet	12.2	Boil	5 min	7.46	14.3%
0.50 oz	BSG - Azacca0.5 oz Azacca Hops	Pellet	12.2	Boil	0 min		14.3%
0.50 oz	BSG - Azacca0.5 oz Azacca Hops	Pellet	12.2	Whirlpool at 160 °F	20 min		14.3%
1.50 oz	BSG - Azacca1.5 oz Azacca Hops	Pellet	12.2	Dry Hop	2 days		42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	BSG - Azacca (Pellet) 3.499999991994 oz Azacca (Pellet) Hops		21.03	100.1%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Whirlfloc	Fining	Boil	5 min.
1.60 g	Calcium Chloride (dihydrate)	Water Agt	Boil	1 hr.
0.70 g	Gypsum	Water Agt	Boil	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 68 B cells required

Omega Yeast Labs - Brettanomyces Claussenii OYL-201

Amount:	1 Each	Cost:
Attenuation (avg):	48%	Flocculation:	Low
Optimum Temp:	68 - 85 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.82 psi Temp: 37 °F CO₂ Level: 2.8 Volumes

Target Water Profile

RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Quick boil DME Brett beer (maltodextrin gives the Brett something to chew on over the months, and cane sugar encourages lower pH drop from the Lachancea, but can make with 100% DME, or mash some grain if you'd rather party like that). Pitch Philly Sour first, give it 2-3 days to get started dropping the pH, then pitch the Brett. Wait until Brett finishes up (3-4 months) before dry hopping, then package.

Last Updated and Sharing

683

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Brews

Public: Yup, Shared
Last Updated: 2022-01-14 22:01 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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