Scullin Wild Beer - Beer Recipe - Brewer's Friend

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Scullin Wild Beer

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday April 3rd 2016
1.050
1.010
5.2%
10.0
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg American - Pale Ale0.6 kg Pale Ale 37 3.5 37.5%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 31.3%
0.50 kg United Kingdom - Maris Otter Pale0.5 kg Maris Otter Pale 38 3.75 31.3%
1.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Bramling Cross7 g Bramling Cross Hops Pellet 5 Boil 30 min 9.98 100%
7 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Scullin wild yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Scullin, ACT, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
108 1 2 98 113 20
2g caso4, 2g cacl2

pH 5.49
alk 20, RA -57
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Infusion -- 68 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4.8
Mash volume with grains 5.9
Grain absorption losses -1.6
Remaining sparge water volume (equipment estimates 6.6 L) 5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.9 L) 8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 6
Going into fermentor 6
Total: 10.5  
Equipment Profile Used: System Default
 
Notes

Wild Scullin yeast collected by putting gauze covered starter out overnight under cherry tree in early March 2016 (Autumn). Very cloudy mash (turbid). brewed 3 April 16. into 5.5l flagon, racked Tues 19 April.
18 June 15 - Added 2 oak chips whittled from a french oak stave - maybe 5g.

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  • Last Updated: 2016-06-18 01:53 UTC