75 | Mixed Ferm Sour - V3 - "Remnants" - Beer Recipe - Brewer's Friend

75 | Mixed Ferm Sour - V3 - "Remnants"

174 calories 36.4 g
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 174 calories (Per )
Carbs: 36.4 g (Per )
Created: Monday October 25th 2021
1.049
1.038
1.4%
3.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.31 lb German - Pilsner7.31 lb Pilsner 38 1.6 68.3%
1.72 lb American - White Wheat1.72 lb White Wheat 40 2.8 16.1%
0.46 lb Aromatic Malt0.46 lb Aromatic Malt 35 20 4.3%
1.22 lb Flaked Oats1.22 lb Flaked Oats 33 2.2 11.4%
10.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 3.48 100%
0.25 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.25 tsp Yeast Nutrient Water Agt Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Saccharomycodes ludwigii
Amount:
1 Each
Cost:
Attenuation (avg):
20%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 0 36 74 84 96
Mash Chemistry and Brewing Water Calculator
 
Notes

10/27/21:
Brew day -
Batch 75
Brewed with Matt
Start time 12 pm

Target mash temp 154, strike temp ~165. Preheated mash tun with 3.75 G of 171 deg water (5 minutes). Liquor treated with 5g of gypsum+calcium chloride, and 3 ml of lactic acid. Doughed in to achieve rest of 152, let rest for 60 minutes, stirring every 15 minutes.

While brewing we packaged the previous batch (42) of remnants. We are packaging 2.4 gallons of aged Remnants batch 2, targeting 3.35 volume of Co2 with 93 g of corn sugar added to keg. Beer was pushed with CO2 through a racking cane into purged/sealed keg with priming sugar inside. Headspace was purged after.

Vorlaufed 13 minutes, before collecting 2 G of first runnings. Sparged with 5.6 gallons of 172 deg water.

Vorlaufed 10 minutes before draining directly into kettle, pre boil volume of 7 gallons. Boiled with heat stick and ultra burner on 5, added hops at recipe times.

Rapidly cooled with copper immersion chiller to 70 deg over 30 minutes. Transferred hard through spout/hose to 6 G glass carboy. Transferred cake from Remnants (2) after shaking.

OG: 1.050

11/02/21: Thin ring of Krausen

11/03/21: Krausen slowly thickening as fermentation picks up

View Count: 503
Brew Count: 0
Last Updated: 2021-11-09 19:47 UTC

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