View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Stuff Didn't Show Up - Emergency X-Mas Eve Brew

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Friday April 10th 2020

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.1%

IBU (tinseth):

0.0

SRM (morey):

12.6

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	US - Pale 2-Row11 lb Pale 2-Row	37	1.8	74.3%
2.50 lb	American - White Wheat2.5 lb White Wheat	40	2.8	16.9%
16 oz	United Kingdom - Crystal 60L16 oz Crystal 60L	34	60	6.8%
5 oz	Belgian - Special B5 oz Special B	34	115	2.1%
14.81 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc		Water Agt	Boil	5 min.

Yeast

White Labs - Belgian Style Saison Blend WLP568

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	70 - 80 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 266 B cells required

White Labs - Brettanomyces Lambicus WLP653

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 266 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
100% RO WATER BELOW IS BASED ON 15.8 POUNDS OF GRAIN, SO I CAN GO A LITTLE LESS, OR JUST RUN WITH THIS MUCH WATER AND DON'T USE IT ALL. STRIKE = 1.25g Gypsum & 1.75g Calcium Chloride & 0.75g Calcium Hydroxide (5.25 gallons) SPARGE = 1g Gypsum & 1.55g Calcium Chloride & 0.75g Calcium Hydroxide (4.5 gallons)
Mash Chemistry and Brewing Water Calculator

Notes

MASH IN AT 154 FOR 60 MINUTES
BOIL 60 MINUTES
COOL TO 100
PITCH LACTO AT 95 - (2) PILLS PLUS GOODBELLY
GET A STARTER OF WLP568 (70 DEGREES), OR WLP001 (69 DEGREES), OR WLP007 (68 DEGREES) GOING
LET IT FREE COOL DOWN TO YEAST PITCHING TEMP. SET HEATER AT YEAST PITCHING TEMP (SEE ABOVE).
PITCH YEAST STARTER AFTER HITTING WITH 1 MINUTE OF PURE O2.
ONE WEEK AFTER YEAST PITCH TRANSFER TO A 5 GALLON GLASS CARBOY OR NORTHERN BREWER SHITTY CARBOY AND ADD WLP653 OR WLP650.
SET TEMPERATURE TO 72.
CHECK IT AFTER 6 MONTHS.

Last Updated and Sharing

488

Views

Brews

Public: Yup, Shared
Last Updated: 2020-12-18 00:44 UTC

System Default

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!