Brew Log History
Target 64°F
Ambient: {{ stats.ambient | number:0 }} °F
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 }}
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3 lb |
Liquid Malt Extract - Wheat3 lb Liquid Malt Extract - Wheat |
|
35 |
3 |
33.3% |
|
6 lb |
Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter - (late boil kettle addition) |
|
36 |
4 |
66.7% |
|
9 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Strisselspalt1 oz Strisselspalt Hops |
|
Pellet |
2.1 |
Boil
|
90 min |
9.53 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Strisselspalt (Pellet) 0.99999999771257 oz Strisselspalt (Pellet) Hops |
|
9.53 |
100% |
|
1 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
WhirlFloc
|
|
Fining |
Boil |
10 min. |
Yeast
|
White Labs - Belgian Sour Mix WLP655
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
85%
|
Flocculation:
|
Med/Low |
|
Optimum Temp:
|
80 - 85 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
64 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
303 B cells required
|
|
|
Yeast cake from The Crimson King--Roeselare, plus dregs from Hanssens Artisanaal Oude Kriek, Boon Oude Geuze Mariage Parfait, and Tilquin's Oude (Gueuze Tilquin)²
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
64 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
303 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
5/17/15: Brew day
OG: 1.051
Chilled to 64ºF and left uncovered on stovetop for one hour before transferring to carboy and waited 3 hours before pitching 75mL of Crimson King yeast cake plus one vial of WLP655. Vigorous fermentation ~36 hours later. Holding steady at 68ºF.
9/15/15: Added dregs from Lost Rhino Exesus Sanctum.
10/4/15: Added dregs from Hanssens Oude Gueuze (Nov. 2014)
11/03/15: Sampled. (A hint of rubber stopper.) Peaches, cherry, a mild lactic acidity, a hint of hay, mild funk. Added OYL-218 All The Bretts (packaged 9-28-15).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-04-10 14:59 UTC
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|
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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