Jolly pumpkin dregs - Beer Recipe - Brewer's Friend

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Jolly pumpkin dregs

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Friday June 1st 2018
1.050
1.008
5.4%
12.4
4.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
2 lb American - Vienna2 lb Vienna 35 4 14.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 10.5 Boil 60 min 6.26 29.4%
12 g Sterling12 g Sterling Hops Pellet 8.7 Boil 15 min 6.18 70.6%
17 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
St Louis + 1tsp CaCl
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 10 19 20 66 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 147 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.52 g | 38.1 qt) 9 36  
Mash volume with grains (equipment estimates 10.64 g | 42.6 qt) 10.12 40.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

6/10/18:
-Omega All the Brett mix, WL pedio, JP dregs (220mL starter). All co-pitched with safale.
-wort pH 5.0

7/3/18:

  • SG 1.000 (holy shit)
  • pH 3.92
  • 1oz toasted Hungarian oak added

    9/4/18

  • SG unchanged
  • pH 3.49

    11/8/18

    -pH 3.55 (immediately after calibration)

    5/2/18
    -2 gallons blended with smoked saison
    -3.5 gallons bottled with champagne yeast
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-05-07 01:05 UTC