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Hoptarted

Method: Extract
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)

Created: Tuesday February 26th 2019

Original Gravity:

1.050

Final Gravity:

1.004

ABV (alternate):

6.1%

IBU (tinseth):

17.9

SRM (morey):

5.6

Mash pH

3.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 lb	Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat	35	3	35.4%
6.60 lb	Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light	35	4	35.4%
7 oz	Cane Sugar7 oz Cane Sugar	46	0	2.3%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	10.7%
2 lb	German - CaraHell2 lb CaraHell	34	11	10.7%
1 lb	German - Acidulated Malt1 lb Acidulated Malt	27	3.4	5.4%
18.64 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Strisselspalt0.5 oz Strisselspalt Hops	Pellet	2	Boil	60 min	1.8	8%
0.25 oz	Simcoe0.25 oz Simcoe Hops	Pellet	12.7	Boil	60 min	5.71	4%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	10 min	4.14	8%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	9.4	Boil	10 min	3.06	8%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	9.4	Boil	5 min	1.68	8%
2 oz	Simcoe2 oz Simcoe Hops	Pellet	12.7	Whirlpool at 150 °F	30 min	0.17	32%
2 oz	Hallertau Blanc2 oz Hallertau Blanc Hops	Pellet	9.4	Whirlpool at 150 °F	0 min	1.28	32%
6.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Strisselspalt (Pellet)	1.8	8%
2.75 oz	Simcoe (Pellet)	10.02	44%
3 oz	Hallertau Blanc (Pellet)	6.02	48%
6.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Infusion	--	149 °F	60 min
7 qt		Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
2.50 oz	Coriander	Spice	Boil	5 min.
2.50 oz	Hibiscus	Spice	Boil	5 min.
2 tsp	Lactic acid	Water Agt	Mash	0 min.
1 tsp	Glucoamylase	Other	Primary	0 min.

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	67 - 70 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 181 B cells required

White Labs - Brettanomyces Claussenii WLP645

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 181 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Municipal

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

Notes

Kettle soured to 3.7ph with goodbelly for 24hrs then boiled and brewed. Lactic added after initial kettle boil before souring to stave off infection. Temp held at 115f for souring. Coriander added at 5mins

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-05-07 12:46 UTC

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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