Mulberry Oud Paars - Beer Recipe - Brewer's Friend

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Mulberry Oud Paars

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday May 31st 2019
1.058
1.013
5.9%
19.8
16.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Belgian - Pilsner7.5 lb Pilsner 37 1.6 59.3%
4 lb Belgian - Munich4 lb Munich 38 6 31.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4%
0.15 lb German - Carafa III0.15 lb Carafa III 32 535 1.2%
12.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 11.8 Boil 60 min 19.75 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 486 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping -- 148 °F 30 min
6.75 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.95 15.8  
Mash volume with grains 4.97 19.9  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 6.15 g | 24.6 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.27 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

Kettle Sour:
Mash for 30 minutes. Boil for 10 minutes. Cool wort to 110 degrees F. and lower pH between 4.0 and 4.5. Pitch L.brevis and L.plantarum. Maintain temp for 24 to 72 hours or until pH has reached 3.5. Boil for 90 and follow hop additions as listed above.

Grain Bill:
Belgian pilsner base malt for its diastatic power and Belgian origin.
Munich for its bready/biscuity sweetness.
Caramunich for color, head retention, and additional malt complexity.
Special B for some raisin and dark fruit notes that will pair well with the mulberries.
A very small amount of Carafa III for color but lacking bitterness.

Mash Temp at 148 in order to get the final gravity low enough to fall within the style guidelines.

Just enough bittering hops to reach style guidelines. Not looking for hop character to overpower the sour or malty flavors.

Rack on to about 14lbs of mulberries in a secondary. Age for at least 1 week.

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  • Last Updated: 2019-07-04 00:52 UTC