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My First PeeP

Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.06 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick
Calories: 270 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)

Created: Sunday May 17th 2020

Original Gravity:

1.082

Final Gravity:

1.015

ABV (standard):

8.8%

IBU (tinseth):

11.3

SRM (morey):

7.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	American - Pale Ale3 lb Pale Ale	37	3.5	39.3%
3 lb	German - Vienna3 lb Vienna	37	4	39.3%
10 oz	Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose	42	0.5	8.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	13.1%
7.62 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Cascade10 g Cascade Hops		Pellet	7	Boil	20 min	11.32	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Cascade (Pellet) 10 g Cascade (Pellet) Hops		11.32	100%
10 g / $ 0.00

Mash Guidelines

Description	Type	Start Temp	Target Temp	Time
FIRST mash	Infusion	--	140 °F	30 min
BOIL	Steeping	--	212 °F	60 min
MAIN MASH	Infusion	--	158 °F	30 min
MASH OUT		--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	Lactose	Other	Boil	10 min.
8 oz	marshmallow	Flavor	Boil	10 min.
6 lb	blackberry puree	Herb	Secondary	0 min.

Yeast

Imperial Yeast - A43 Loki

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	60 - 100 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	16	152	93	16
Mash Chemistry and Brewing Water Calculator

Notes

Version of : https://web.brewfather.app/share/Tz7ms2FUgHFafB

boil 45min, add yeast nutrient
________
12oz of marshmallow at flameout (in place of corn sugar)
11lbs blackberry puree added at packaging

Add fruit late into fermentation so that it will stay and yeast don't eat it

Used Lactic Acid to reduce pH to ideal conditions for Helveticus and then kettle soured using Helveticus Wild Pitch from Lallemand for as long as my patience would allow during the work week. I then used phosphoric acid to bring down the pH a tad more to the final pH at 3.2. Then went to boil.
Made a purée of approximately 6KG (for 5gal) of frozen fruit (Raspberries, cherries and blueberries) and added at Day 13.
Added a syrup composed of cinnamon sticks, brown sugar and vanilla on Day 14 along with potassium sorbate and Sulfur to kill the yeast so it won’t ferment the sugar.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-01-11 23:25 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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