Whatever happens happens!

Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.69 gallons
Post Boil Size: 4.44 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 178 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)

Created: Tuesday January 5th 2021

Original Gravity:

1.055

Final Gravity:

1.005

ABV (standard):

6.5%

IBU (tinseth):

7.1

SRM (morey):

17.3

Mash pH

5.3

Cost $

8.14

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 lb	Briess - Pilsen Malt 2-Row3 lb Pilsen Malt 2-Row	$ 1.10 / lb $ 3.30	37	1.2	40.7%
3 lb	Briess - Wheat Malt, White3 lb Wheat Malt, White	$ 1.20 / lb $ 3.60	39.1	2.5	40.7%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)		46	0	13.6%
6 oz	Briess - Chocolate6 oz Chocolate	$ 1.89 / lb $ 0.71	25	350	5.1%
7.37 lbs / $ 7.60

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
14 g	Artisan - Archer14 g Archer Hops	$ 0.37 / oz $ 0.18	Pellet	4.5	Boil	30 min	7.14	100%
14 g / $ 0.18

Show Summary View

Amount	Variety	Cost	IBU	Bill %
14 g	Artisan - Archer (Pellet) 14 g Archer (Pellet) Hops	$ 0.37 / oz $ 0.18	7.14	100%
14 g / $ 0.18

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (anhydrous) / 0.82 Pounds	$ 5.00 / lb $ 0.03	Water Agt	Mash	1 hr.
1 g	Epsom Salt / 1 Pounds	$ 2.99 / lb $ 0.01	Water Agt	Mash	1 hr.
3 g	Gypsum / 0.86 Pounds	$ 4.00 / lb $ 0.03	Water Agt	Mash	1 hr.
3 ml	Lactic acid / 1.73 Ounces	$ 1.25 / oz $ 0.13	Water Agt	Mash	1 hr.
0.50 each	Brewcraft - Whirlfloc / 5 Each		Water Agt	Boil	10 min.
2 g	Wyeast - Beer Nutrient	$ 2.19 / oz $ 0.15	Other	Boil	10 min.
$ 0.35

Yeast

- Wild Yeast from Grain - Starter

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	60 - 80 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.6 oz Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Bend Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.93 gal	Single Step Mash	Infusion	150 °F	148 °F	90 min
	Mash out	Temperature	148 °F	170 °F	5 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume	5.74	22.9
Mash volume with grains	6.25	25
Grain absorption losses	-0.8	-3.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume	4.69	18.8
Volume increase from sugar/extract (late additions)	0.07	0.3
Boil off losses	-0.75	-3
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume (equipment estimates 4 g \| 16 qt)	4.44	17.8
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 4.44 g \| 17.8 qt)	4	16
Total:	5.74	22.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 93.4%

Pre-Boil: 89% 33.2 ppg

Ending Kettle: 87% 34.2 ppg

Brew House: 81% 32.3 ppg

Wort Volume:

4.25 Gallons

Expected 4 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.055
Actual OG: 1.056

Alcohol and Attenuation:

ABV: 7.22%

Apparent Attenuation: 98.2%
Actual FG: 1.001
Calories per 12oz 178 calories
Carbohydrates per 12oz 12.1 g

Amount Packaged:

3 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 32
Pints: 24

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
1/19/2021 12:45 AM over 5 years ago	+1	Mash Complete	1.042	4.93 Gallons	5.4	148 °F	1/19/2021 2:04 AM over 5 years ago	Mash went smooth. Although the bag wasn't getting sucked up, the recirc still got stuck once. I think it was just the wheat malt gumming up the bag?
1/19/2021 2:06 AM over 5 years ago	+1	Pre-Boil Gravity	1.045	4.7 Gallons		170 °F	1/19/2021 2:06 AM over 5 years ago	Got a little better efficiency than expected.
1/19/2021 3:27 AM over 5 years ago	+1	Boil Complete	1.056	4.5 Gallons		77 °F	1/19/2021 3:27 AM over 5 years ago	Cooled to 77. Whirlpooled and let sit for about 30 min.
1/19/2021 4:05 AM over 5 years ago	+1	Brew Day Complete	1.056	4.25 Gallons		70 °F	1/19/2021 4:05 AM over 5 years ago	Transferred to sour fermenter. Strained and pitched the wild cultures into wort. The wort got a little darker than I expected.
2/3/2021 4:35 PM over 5 years ago	+16	Other					2/3/2021 4:35 PM over 5 years ago	Fermentation is complete. Krausen has fallen. Yeast has settled. No sign of a pellicle or any type of souring going on. Will wait a bit more then take a pH reading to see where it's at.
2/6/2021 10:57 PM over 5 years ago	+19	Other			3.8	65 °F	2/6/2021 10:57 PM over 5 years ago	pH dropped quite a bit already. Aroma of roasty caramel. Not noticable sour/funky aromas yet. Slight sharpness/sourness on the tongue.
3/9/2021 1:33 AM over 5 years ago	+50	Other			3.8		3/9/2021 1:33 AM over 5 years ago	pH still at 3.8. gonna let it go for longer and see what happens...
4/6/2021 11:01 PM over 5 years ago	+78	Other			4		4/6/2021 11:01 PM over 5 years ago	Pellicle went away and the pH went back up to 4??? Will give it another month or so and if nothing happens I may pitch the dredges of one of Bens beers into the beer.
1/25/2022 3:44 AM over 4 years ago	+372	Packaged		3 Gallons	3.4		1/25/2022 3:44 AM over 4 years ago	Bottled in 500ml HP bottles with 5.2 grams of sugar and about .2 grams of EC-1118 for insurance. Smells and tastes great!
1/25/2022 3:56 AM over 4 years ago	+372	Fermentation Complete	1.001		3.4	65 °F	1/25/2022 4:43 AM over 4 years ago	Ferm complete. Used the BF calc to adjust my refractometer reading of 1.020 to 1.001 with alcohol present.

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Last Updated: 2021-01-05 18:06 UTC

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Whatever happens happens!