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Wild Test 1

224 calories 20.2 g 12 oz
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Beer Stats
Method: Extract
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 0.5 gallons (fermentor volume)
Pre Boil Size: 0.6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Kurt Schueler
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Friday June 22nd 2018
1.068
1.013
7.2%
30.9
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 62%
0.10 lb Dry Malt Extract - Amber0.1 lb Dry Malt Extract - Amber 42 10 12.4%
3.30 oz Honey3.3 oz Honey 42 2 25.6%
0.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Domestic Hallertau0.2 oz Domestic Hallertau Hops Pellet 4.3 Boil 60 min 30.85 100%
0.20 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NN Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 1 19 30 35 54
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.94 g | 7.8 qt) 0.54 2.1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 2.01 g | 8 qt) 0.6 2.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 0.5 2  
Going into fermentor 0.5 2  
Total: 0.54 2.1
Equipment Profile Used: System Default
 
Notes
  • Brewed on 22 June 18
  • Scraped wild yeast from 2 x petri dishes (very funky!) that had been sitting for approx. 2 months undisturbed...no idea on weight/volume of yeast...rehydrated in about 1/4 cup of sterilized water. House is kept at 71 degrees but the experiment is being kept in the pantry which gets a little warmer due to outside wall...probably 75 degrees avg.
  • Once pitched, no activity for 24 hours, then vigorous fermentation for about 12 hours, then no visible fermentation for 24 hours (may have been a loose seal), then fermentation restarted and has been going slowly since (today is 4 July). Hints of banana with a little funk...not unpleasant.
  • Once fermentation appears to cease I will take a gravity reading, wait 3 days and measure again. If no change, and calculates to at least 5% ABV I will bottle, charge, and wait 2 weeks before tasting. If below 5% I will add a 1/4 teaspoon of Safale US-05 to see if fermentation restarts.
  • Took a gravity reading 7 Jul 18...1.022 (4.59%). Got a better whiff...quite a pleasant smell.
  • Took a gravity reading 15 Jul 18...1.022 (4.59%). The appears yeast is settling out because the beer is now very clear. I added a very small amount of Safale US-05 to see if it would finish up any residual sugars. I took a chance and put 4-5 drops on my tongue...great flavor...hints of pepper. Reminds me of a saison. If there are any residual sugars I expect the added yeast to begin work within 24 hours. I will take a final gravity reading and bottle next week.
  • Took a gravity reading 18 Jul 18...1.022 (4.59%). The addition of the Safale US-05 did not appear to spark any additional fermentation. So I added 2 oz of honey directly to the beer...not sure how smart this is, but I swished it around to dissolve the honey. This time, once fermentation stops I will take a gravity reading and bottle immediately. Still smells great.
  • 19 Jul 18: 24 hours and no indication of activity. There may not be enough oxygen for the yeast so I'm going to do something else I'm not sure is such a good idea...I'm going to oxygenate the beer for about 5 secs to see if that gets anything going.
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  • Last Updated: 2018-07-20 00:52 UTC