Dreg Builder - Beer Recipe - Brewer's Friend

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Dreg Builder

121 calories 7.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)
Created: Wednesday July 18th 2018
1.038
1.002
4.7%
0.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 66.7%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 33.3%
3 lbs / $ 0.00
 
Yeast
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.58 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Infusion 171 °F -- --
14 qt Batch Sparge -- -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.31 5.3  
Mash volume with grains 1.55 6.2  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.25 17  
Boil off losses -2.25 -9  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes

I thought it would be a perfect candidate. I started with a 100mL starter built up to 500mL, 1L and finally 3L. After the second build I was starting to see plenty of activity and by the final build, a decent pellicle forming. The aromas coming off of it were extremely funky from fresh boiled corn to finally a nicely smelling lambic. I imagine these are some pretty hardy bugs, so I can't wait to see how the beer turns out.

I allowed the microbes to grow in the bomber for a few weeks with an airlock attached, to avoid the acetic acid production that occurs in the presence of oxygen.

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  • Last Updated: 2024-05-10 19:44 UTC