Hoptarted - Beer Recipe - Brewer's Friend

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Hoptarted

161 calories 10.6 g 12 oz
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Beer Stats
Method: Extract
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Tuesday February 26th 2019
1.050
1.004
6.1%
17.9
5.6
3.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 35.4%
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 35.4%
7 oz Cane Sugar7 oz Cane Sugar 46 0 2.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.7%
2 lb German - CaraHell2 lb CaraHell 34 11 10.7%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.4%
18.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 2 Boil 60 min 1.8 8%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 60 min 5.71 4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 4.14 8%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 10 min 3.06 8%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 5 min 1.68 8%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 150 °F 30 min 0.17 32%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 9.4 Whirlpool at 150 °F 0 min 1.28 32%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Coriander Spice Boil 5 min.
2.50 oz Hibiscus Spice Boil 5 min.
2 tsp Lactic acid Water Agt Mash 0 min.
1 tsp Glucoamylase Other Primary 0 min.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Municipal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 149 °F 60 min
7 qt Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.94 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.94 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 12.21 g | 48.8 qt) 11.47 45.9  
Mash volume with grains (equipment estimates 12.21 g | 48.8 qt) 11.87 47.5  
Grain absorption losses (steeping) -0.63 -2.5  
Volume increase from sugar/extract (early additions) 1.15 4.6  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 11.47 45.9
Equipment Profile Used: System Default
 
Notes

Kettle soured to 3.7ph with goodbelly for 24hrs then boiled and brewed. Lactic added after initial kettle boil before souring to stave off infection. Temp held at 115f for souring. Coriander added at 5mins

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  • Last Updated: 2019-05-07 12:46 UTC