That Log Had a Child v2 - Beer Recipe - Brewer's Friend

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That Log Had a Child v2

98 calories 9.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 98 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Wednesday January 16th 2019
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Unmalted Wheat4 lb Unmalted Wheat 36 2 49.2%
3 lb German - Pilsner3 lb Pilsner 38 1.6 36.9%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 9.2%
6 oz Rice Hulls6 oz Rice Hulls 0 0 4.6%
8.12 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil at 150 °F 30 min 30.67 100%
2 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash --
1 g Gypsum Water Agt Mash 1 hr.
Omega Yeast Labs - Lactobacillus Blend OYL-605
1 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Milwaukee, WI - 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 12 10 15 27 128
Mash Chemistry and Brewing Water Calculator
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.34 gal Mash at 150°F (66°C) for an hour Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.05 12.2  
Mash volume with grains 3.7 14.8  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.72 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.77 35.1
Equipment Profile Used: System Default

Mash at 150°F (66°C) for an hour, run off as usual, then boil for 15–20 minutes. Allow to cool to 115–120°F (46–49°C) and pitch a 1 qt (1 l) starter of WLP672 Lacto Brevis or your favorite Lacto strain (see Brewer’s Notes). Leave the Lacto to do its thing for anywhere from 18–36 hours (shoot for a pH of 3.5 for a decidedly tart beer).

After souring, bring the wort up to 150°F (66°C), add the hops, and hold that temperature for 30 minutes. Chill to 60–64°F (16–18°C), aerate, and pitch two packets of Safale US-05.

Ferment at 65°F (18°C) for 10 days and package as normal. A little heavier carbonation does not hurt!

Some strains of Lactobacillus work better at much lower temperatures, so refer to the yeast lab information for best results. Lacto pitch rate is important. There are a number of ways to deal with it, but for this recipe, 1 day prior to making the wort, I use 3 oz (85 g) Briess Pils dry malt extract (DME) in 1 qt (1 l) of water, boiled for 15 minutes, chilled to 120°F (49°C). To that, I add 4 fl oz (118 ml) apple juice, one vial of WLP672 Lacto Brevis, and 1/8 tsp Wyeast nutrient. I gently shake this mixture.

If you have a pH meter, test the wort before you pitch the Lactobacillus to ensure that the pH is below 4.5 (preferably closer to low 4s). If needed, adjust down with phosphoric or lactic acid. Depending on your water, you can just increase the percentage of acidulated malt in future batches. If you have access to CO2, it’s a good idea to blanket the kettle headspace to keep your lactic ferment anaerobic.

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  • Last Updated: 2019-01-16 23:05 UTC