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Consecration

251 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 97%
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday May 30th 2024
1.076
1.016
7.9%
23.7
28.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row 37 1.8 81.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.1%
0.25 lb Special B0.25 lb Special B 34 115 1.6%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.6%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 6.3%
1 lb US - Corn Sugar1 lb Corn Sugar - (late boil kettle addition) 42 0 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 8.75 20%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 15 min 13.73 40%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 1 min 1.19 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
53.6 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Base 100%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.725 gal Strike 164 °F 158 °F 60 min
4.05 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.9 19.6  
Mash volume with grains 6.02 24.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 6.56 26.2  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.5 22  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

Ferment with T58 yeast at 72°F for 2–3 days,
then let it free rise to 76°F to finish out. Rack into secondary
fermenter and add black currants and WY3763 yeast. Once desired sour level is met (4–12 months) add Consecration barrel oak chunks and let stand until desired oak character is achieved.

Additional alcohol bump from secondary fermentation of fruit
(= ?%)

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  • Last Updated: 2024-06-10 18:19 UTC