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| Amount | Fermentable | Cost | PPG | EBC | Bill % |
|---|---|---|---|---|---|
| 2.15 kg | Bestmalz - BEST Pilsen2.15 kg BEST Pilsen | 37 | 3.57 | 43% | |
| 1.30 kg | Currant, black1.3 kg Currant, black - (late fermenter addition) | 4.2 | 26% | ||
| 650 g | Flaked Wheat650 g Flaked Wheat |
£ 3.10 / kg £ 2.02 |
34 | 2 | 13% |
| 500 g | Crisp Malting - Dextrin Malt500 g Dextrin Malt |
£ 2.68 / kg £ 1.34 |
36.8 | 1.8 | 10% |
| 400 g | Flaked Oats400 g Flaked Oats |
£ 1.35 / kg £ 0.54 |
33 | 2.2 | 8% |
| 5,000 g / £ 3.90 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 12 g | Charles Faram - Challenger12 g Challenger Hops |
£ 0.03 / g £ 0.36 |
Pellet | 6.5 | Boil at 100 °C | 30 min | 8.99 | 37.5% |
| 20 g | Bramling Cross20 g Bramling Cross Hops |
£ 0.04 / g £ 0.80 |
Pellet | 6.5 | Boil at 100 °C | 5 min | 3.89 | 62.5% |
| 32 g / £ 1.16 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 12 g | Charles Faram - Challenger (Pellet) 12 g Challenger (Pellet) Hops |
£ 0.03 / g £ 0.36 |
8.99 | 37.5% |
| 20 g | Bramling Cross (Pellet) 20 g Bramling Cross (Pellet) Hops |
£ 0.04 / g £ 0.80 |
3.89 | 62.5% |
| 32 g / £ 1.16 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 18.6 L | Temperature | Temperature | 66 °C | 62 °C | 60 min |
| Mash Out | Temperature | 65 °C | 75 °C | 10 min | |
| 7.7 L | Sparge | Sparge | 78 °C | 78 °C | 5 min |
|
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 18 °C |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 tsp | Yeast Nutrient Part I |
£ 0.15 / tsp £ 0.15 |
Other | Boil | 10 min. |
| 4 ml | Lactic acid |
£ 0.04 / ml £ 0.14 |
Water Agt | Mash | 0 min. |
| 2 g | Calcium Chloride (anhydrous) |
£ 0.01 / g £ 0.02 |
Water Agt | Mash | 0 min. |
| 2 g | Epsom Salt |
£ 0.02 / g £ 0.03 |
Water Agt | Mash | 0 min. |
| 2 g | Gypsum |
£ 0.01 / g £ 0.02 |
Water Agt | Mash | 0 min. |
| £ 0.36 | |||||
| Lallemand - WildBrew Philly Sour | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| £ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.74 bar Temp: 4 °C CO2 Level: 2.4 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 59.2 | 8.5 | 21 | 85.6 | 102.1 | 0.1 |
| Mash Chemistry and Brewing Water Calculator | |||||
Water should be filtered to remove alkalinity. This will help lower the pH during souring.
Lager malt used as base with dextrin malt to provide some body. Wheat and oats also added for extra body. Recommend to add oat husks or rice hulls aid recirculation.
Low bitterness with some Bramling Cross added at the end of the boil to give some fruit flavour.
Fruit can be taken from the allotment and frozen before adding. It must be added after fermentation has slowed. The existing yeast settled at the bottom of the FV, should be removed before adding fruit. Defrost fruit overnight in fridge, mashed with potato masher and heated to a boil and cool. Add fruit in sanitised hop bags and gently stir.
Double the normal amount of yeast should be pitched directly. Ferment will be slower than normal yeast. Lactic acid production will occur at the start of fermentation. Acidification can be increased by adding corn sugar to the boil. Ferment at 24C and increase to 25 C when in last 5 gravity points.
Closed gravity transfer to a corny keg. This yeast is not recommended for bottle conditioning. Carb to 2.4 vol CO2 and serve cold.
System Default
| 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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