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M1 Convergence

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday January 24th 2024
1.050
1.011
5.2%
6.7
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - MaltGems5 lb MaltGems 38.3 1.8 29.9%
3 lb Briess - Ashburne® Mild Malt3 lb Ashburne® Mild Malt 36.34 5.3 17.9%
8 lb Grape8 lb Grape - (late fermenter addition) 7.15 0 47.8%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.5%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 3%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Whirlpool at 185 °F 15 min 6.65 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
* Distilled 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
6.62 gal Strike 159 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.78 g | 31.1 qt) 7.24 29  
Mash volume with grains (equipment estimates 8.44 g | 33.8 qt) 7.9 31.6  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5 20  
Total: 7.24 29
Equipment Profile Used: System Default
 
Notes

Named because the grape harvest occurs around M1, and we’re ‘converging’ beer and wine here into something new.

Grape juice was treated with Lallzyme EX-V and pectin enzyme, allowed to macerate for a day. About 26°Brix (1.110 SG)

Mash temperature is high to retain more unfermentable sugars

Lightly simmer grape must ~15 minutes to kill unwanted yeasts/molds before adding directly to fermenter. Transfer cooled wort on top.

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  • Last Updated: 2024-01-24 08:02 UTC