Brew Log History
Target 73°F
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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 %
|
|
0.50 oz |
Tradition0.5 oz Tradition Hops |
|
Pellet |
5 |
Boil
|
60 min |
10.49 |
100% |
|
0.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Tradition (Pellet) 0.49999999885628 oz Tradition (Pellet) Hops |
|
10.49 |
100% |
|
0.50 oz
/ $ 0.00
|
Yeast
|
Wyeast - Roeselare Ale Blend 3763
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
85%
|
Flocculation:
|
Variable |
|
Optimum Temp:
|
65 - 85 °F |
Starter:
|
No |
|
Fermentation Temp:
|
73 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
95 B cells required
|
|
|
Bottle dregs
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
73 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
95 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
3/14/15: Brew day.
Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, at 153-148ºF.
Added 3 gallons of distilled water, covered, and heated to a boil.
Added DME and LME, and 0.5 ounce German Tradition pellets. Boiled for 75 minutes. Added 1 tablet WhirlFloc with 15 minutes left in the boil.
Chilled to 65ºF using immersion chiller, let stand for 15 minutes, aerated for 40 seconds and added solid stopper. Gravity 1.054. Transported 25 miles in a car.
Aerated for another 40 seconds intermittently and pitched a smack pack of Roeselare, as well as the bottle dregs from Tilquin Oude (Gueuze Tilquin)², Lindemans Gueuze Cuvée René, and Allagash Midnight Brett.
Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF. Vigorous fermentation 24 hours later.
4/12/15: Added dregs from a bottle of Hanssens Artisanaal Oude Gueuze.
4/19/15: Racked to secondary and added 1 ounce of Burgundy-soaked oak cubes.
10/29/15: Pulled a sample. Gravity at 1.008. Smells of leather, cherry, mild funk. Flavor has a light, yogurty acidity, mild fruit and funk, and full mouthfeel.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-10-30 03:38 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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