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2015.6 - Russian River Supplication

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday February 24th 2015
1.060
1.015
5.9%
22.8
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pale Ale9.999 lb Pale Ale 38 3.4 70.9%
2.22 lb Belgian - CaraVienne2.222 lb CaraVienne 34 20 15.8%
1.32 lb Belgian - Cara 45L1.319 lb Cara 45L 34 42 9.4%
0.56 lb German - Acidulated Malt0.5555 lb Acidulated Malt 27 3.4 3.9%
14.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Northern Brewer0.8 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 22.79 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.08 lb dried sour cherries Other Secondary --
16 oz pinot noir Other Secondary --
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 335 B cells required
Brett Claussenii (WLP 645)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 156 °F 100 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.29 21.1  
Mash volume with grains 6.41 25.7  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.26 41
Equipment Profile Used: System Default
 
Notes

Portion acid mash after boil reached, add sour starter, 2.1 gallons. (or not)



WLP 530 and bugs in primary (yeast cake)

Cold crash before secondary, near 32

Cherries, 16 oz. Pinot noir, and bugged/pinot oak(1 stick each) in secondary. In 2 weeks add Brett lambic/ped shoe mix.

Shoreline fruit and trader joes are oil free tart sour cherry source

Should end up around abv 7%

Result 1.065 gravity

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  • Last Updated: 2015-10-17 17:17 UTC