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My SECOND PeeP

311 calories 27.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.02 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick
Calories: 311 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Sunday May 17th 2020
1.094
1.018
10.0%
9.9
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale Ale5 lb Pale Ale 37 3.5 40.7%
5 lb German - Vienna5 lb Vienna 37 4 40.7%
14 oz Corn Sugar - Dextrose14 oz Corn Sugar - Dextrose 42 0.5 7.1%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 11.4%
12.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 7 Boil 20 min 9.9 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Lactose Other Boil 10 min.
12 oz marshmallow Flavor Boil 10 min.
9 lb blackberry puree Herb Secondary 0 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 16 152 93 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
FIRST mash Infusion -- 140 °F 30 min
BOIL Steeping -- 212 °F 60 min
MAIN MASH Infusion -- 158 °F 30 min
MASH OUT -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 6.63 26.5  
Mash volume with grains 7.54 30.2  
Grain absorption losses -1.43 -5.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume 5.02 20.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 6.63 26.5
Equipment Profile Used: System Default
 
Notes

Version of : https://web.brewfather.app/share/Tz7ms2FUgHFafB

  • boil 45min, add yeast nutrient

  • ________
  • 12oz of marshmallow at flameout (in place of corn sugar)
  • 11lbs blackberry puree added at packaging

    Add fruit late into fermentation so that it will stay and yeast don't eat it

    Used Lactic Acid to reduce pH to ideal conditions for Helveticus and then kettle soured using Helveticus Wild Pitch from Lallemand for as long as my patience would allow during the work week. I then used phosphoric acid to bring down the pH a tad more to the final pH at 3.2. Then went to boil.

  • Made a purée of approximately 6KG (for 5gal) of frozen fruit (Raspberries, cherries and blueberries) and added at Day 13.

  • Added a syrup composed of cinnamon sticks, brown sugar and vanilla on Day 14 along with potassium sorbate and Sulfur to kill the yeast so it won’t ferment the sugar.

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  • Last Updated: 2025-05-09 18:53 UTC