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172 calories 22.6 g 330 ml
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Beer Stats
Method: Extract
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.138 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 172 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Wednesday April 4th 2018
1.055
1.021
4.5%
17.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - DME Bavarian Wheat1 kg DME Bavarian Wheat 44.6 3 33.3%
0.40 kg Maltodextrin0.4 kg Maltodextrin 39 0 13.3%
0.80 kg Briess - Dextrose0.8 kg Dextrose 45.5 1 26.7%
0.80 kg Briess - DME Pale Ale0.8 kg DME Pale Ale 45 6 26.7%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 17.21 100%
20 g / $ 0.00
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.7 L prot rest Infusion -- 50 °C 20 min
Infusion -- 69 °C 60 min
out Infusion -- 78 °C 10 min
17 L Sparge -- 78 °C 60 min
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 23.9 L) 6.1
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 25.8 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 20
Going into fermentor 20
Total: 6.1  
Equipment Profile Used: System Default
 
Notes

Make 2L starter of WLP 693, smelt sour, tasted very sour, with a light funk at the back
Boil for 10 mins after Mash, until hot break is dissolved
Lactic acid to pre-acidify, 11 mL
Push down glad-wrap on top
Let lacto sour 21 hours at 32 C
Pastuerize at 79 deg 15 min to kill lacto, hop now
Chill to 21 C
Pitch TYB saison/brett II blend from previous yeast cake
Ferment at 21 C

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  • Last Updated: 2019-05-07 05:29 UTC