Soteriological tart - Beer Recipe - Brewer's Friend

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Soteriological tart

235 calories 23 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 50% (brew house)
Source: EBCB -dan
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Tuesday November 5th 2013
1.071
1.016
7.3%
38.3
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber 42 10 26.7%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 13.3%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 10%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 13.3%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 10%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.3%
2 lb German - CaraRed2 lb CaraRed 34 20 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 90 min 38.31 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Amylase Other Mash 1 hr.
1 tsp Celtic Salt Water Agt Mash 1 hr.
2 tsp gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 171f strike water Infusion -- 158 °F 45 min
3.5 qt heat to 209 Decoction -- 209 °F 15 min
1 gal Sparge -- 209 °F 1 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.35 g | 33.4 qt) 6.06 24.3  
Mash volume with grains (equipment estimates 8.35 g | 33.4 qt) 6.94 27.8  
Grain absorption losses (steeping) -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 6.06 24.3
Equipment Profile Used: System Default
 
Notes

3 days before

Make lacto starter with .33 lb of DME and .5 gallon water and 1 cup 2 row.

Make brett starter with .33 lb of DME and .5 gallon water.
**
Mash all grain, amylase, salt, and gypsum for 45, draw 3.5 qt for decoction, boil, and return after 15 minutes, which should bring the mash to 170. Total mash time: 60 minutes. Sparge with 2 gallons 170F, collecting 6 gallons.

transfer to kettle. add DME, and hops according to schedule.

Add whirfloc, yeast nutrient at 15 minutes.

Flame out: chill to 120, reserve 2 gallons in bucket (see below.
Chill remaining wort to 70f, and pour onto enough water to fill to 4 gall. Pitch Brett Brux.

**
RESERVED 2 gal wort: transfer to better bottle and and pitch lacto starter.

After about two weeks, blend the two carboys to make apx 6 gallons beer.

Carbonate at 3.0 vol.

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  • Last Updated: 2014-01-25 02:45 UTC