Brew Log History
Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
19 g |
Citra19 g Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
10.68 |
35.2% |
|
19 g |
Citra19 g Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
10.68 |
35.2% |
|
16 g |
Citra16 g Citra Hops |
|
Pellet |
11 |
Whirlpool
|
20 min |
7.33 |
29.6% |
|
54 g
/ 0.00 €
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
54 g |
Citra (Pellet) 54 g Citra (Pellet) Hops |
|
28.69 |
100% |
|
54 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Infusion |
64 °C |
67 °C |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 each |
Lemon peel
|
|
Water Agt |
Boil |
5 min. |
|
1 kg |
Mango Puree
|
|
Flavor |
Primary |
0 min. |
|
0.50 kg |
Apricot Puree
|
|
Flavor |
Primary |
0 min. |
Yeast
|
Lallemand - Belle Saison
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
90%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
15 - 35 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
38 B cells required
|
|
|
White Labs - Coastal Haze WLP067
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
85%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
20 - 22 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
38 B cells required
|
|
|
0.00 €
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
This is super good summer sour beer, but needs time and quite a lot of effort.
Brew day1:
Do the smash as basic brewday and once complete, cool down to 40c area and pitch in the lacto. Target PH is 3.2 so this is SOUR, not tart. Usually done within 24 hours.
Brew day2:
Once you are in the correct PH area, you will boil and continue the brewday as normal.
End of boil you add lemon juice and peel from 4 lemons (remove all the pith).
Yeast pitch:
You will start with Coastal Haze or something similar like Verdant IPA and let the fermentation almost complete. So when you are under 1.020 you can pitch the second yeast.
Now if you are into brett, you can use brett as a secondary yeast. You can also use Saison yeast or blend. So when you are under 1.020 gravity, you pitch the second yeast AND all the additional fermentables. No need to move to secondary!
Additional fermentables:
1kg of Mango Puree
0.5kg of Apricot Puree
Your final gravity depends on the secondary yeast that you chose. I have ran this before with Brett, but keen to try Saison also. Should end up quite close to zero FG.
Very fruity, lemony, sour and dry summer beer. What else can you hope for?
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-04-18 19:28 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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