Funky nálada - Beer Recipe - Brewer's Friend

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Funky nálada

160 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 160 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Friday October 20th 2017
1.053
1.008
6.0%
5.4
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Simpons Extra Pale Ale Malt3.9 kg Simpons Extra Pale Ale Malt 36 1.5 63.9%
0.90 kg Flaked Wheat0.9 kg Flaked Wheat 34 2 14.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.2%
0.40 kg Simpsons Caramalt0.4 kg Simpsons Caramalt 34 15.9 6.6%
0.40 kg Simpsons Golden Naked Oats0.4 kg Simpsons Golden Naked Oats 32 6 6.6%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Vic Secret90 g Vic Secret Hops Pellet 16.3 Whirlpool at 63 °C 20 min 5.43 50%
90 g Vic Secret90 g Vic Secret Hops Pellet 16.3 Dry Hop 2 days 50%
180 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forca carbonate       CO2 Level: 2.5 Volumes
 
Target Water Profile
Svaty Jur - Pista
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 4 4 60 30 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacharification rest Infusion -- 67 °C 90 min
Mash out Infusion -- 76 °C 15 min
19.3 L Fly sparge Sparge -- 76 °C 45 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21.4
Mash volume with grains 25.4
Grain absorption losses -6.1
Remaining sparge water volume 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30
Boil off losses -5.7
Post boil volume (equipment estimates 24.3 L) 27
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 26.6
Total: 37  
Equipment Profile Used: System Default
 
Notes

Boil the wort for 60 minutes without any hop adittions.
Cool to 40C, transfer to fermenter and pitch Lactobacillus Plantarum (cca 100 bilion cells). Flush the fermenter with CO2 and let the wort sour for 48h. Try to keep the temperature around 30C - 40C.

Transfer the soured wort back to boil kettle and bring to boil for 5 minutes. Proceed with whirlpool hop adittions according to recipe.

Cool the wort to yeast pitch temperatures and pitch the yeast. Ferment at 21C.

When the primary fermetation is over, dryhop the beer at 16C for 3 days, then cold crash for 2 days with gelatine and transfer to kegs, force carbonate to 2.5 vol CO2.

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  • Last Updated: 2017-12-07 09:44 UTC