PSBAW (Philly Sour Brett Azacca Wheat) - Beer Recipe - Brewer's Friend

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PSBAW (Philly Sour Brett Azacca Wheat)

140 calories 11.8 g 12 oz
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Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 10 min
Batch Size: 3.35 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Tyson Schindler
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Wednesday November 17th 2021
1.043
1.007
4.7%
21.0
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 92.3%
2 oz Maltodextrin2 oz Maltodextrin 39 0 3.8%
2 oz Cane Sugar2 oz Cane Sugar 46 0 3.8%
52 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Azacca0.5 oz Azacca Hops Pellet 12.2 Boil 10 min 13.57 14.3%
0.50 oz BSG - Azacca0.5 oz Azacca Hops Pellet 12.2 Boil 5 min 7.46 14.3%
0.50 oz BSG - Azacca0.5 oz Azacca Hops Pellet 12.2 Boil 0 min 14.3%
0.50 oz BSG - Azacca0.5 oz Azacca Hops Pellet 12.2 Whirlpool at 160 °F 20 min 14.3%
1.50 oz BSG - Azacca1.5 oz Azacca Hops Pellet 12.2 Dry Hop 2 days 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirlfloc Fining Boil 5 min.
1.60 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
0.70 g Gypsum Water Agt Boil 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 68 B cells required
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.82 psi       Temp: 37 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 3.25 13  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 3.66 g | 14.6 qt) 3.5 14  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 3.19 g | 12.8 qt) 3.35 13.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 3.33 13.3  
Total: 3.25 13
Equipment Profile Used: System Default
 
Notes

Quick boil DME Brett beer (maltodextrin gives the Brett something to chew on over the months, and cane sugar encourages lower pH drop from the Lachancea, but can make with 100% DME, or mash some grain if you'd rather party like that). Pitch Philly Sour first, give it 2-3 days to get started dropping the pH, then pitch the Brett. Wait until Brett finishes up (3-4 months) before dry hopping, then package.

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  • Last Updated: 2022-01-14 22:01 UTC