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RR Temptation

Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Vinnie BYO Jan/Feb 2014
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)

Created: Thursday December 8th 2016

Original Gravity:

1.063

Final Gravity:

1.019

ABV (standard):

5.8%

IBU (tinseth):

25.3

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Dry Malt Extract - Light3 lb Dry Malt Extract - Light	42	4	40%
3 lb	Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen	42	2	40%
8 oz	Maltodextrin8 oz Maltodextrin	39	0	6.7%
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	3	13.3%
7.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Warrior0.4 oz Warrior Hops	Pellet	15.4	Boil	60 min	20.89	30.8%
0.60 oz	Styrian Goldings0.6 oz Styrian Goldings Hops	Pellet	2.8	Boil	30 min	4.38	46.2%
0.30 oz	Styrian Goldings0.3 oz Styrian Goldings Hops	Pellet	2.8	Boil	0 min		23.1%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Warrior (Pellet)	20.89	30.8%
0.90 oz	Styrian Goldings (Pellet)	4.38	69.3%
1.30 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 oz	Lactic acid		Water Agt	Boil	1 hr.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

As primary slows rack to secondary

Add 1.5 oz medium toast American oak cubes and WLP 650 Brett Brux

At 3 months add yeast 5733 peddio, and wlp 677 lacto

Add naked snoqualmine Chardonnay to top of fermenter.

Bottled beer. I wanted to carbonate to 3 volumes. From doing online searches, I found to assume the beer to have 0.4 volumes of CO2 with such a long time sitting. I then used the formula 4 grams of cane sugar per liter of beer to get 1 volume of CO2. I needed 2.6 volumes and had 20.8 Liters of beer so I used 7.6 oz of cane sugar. I also used a little over 2 grams of EC-1118 Champagne Yeast rehydrated at bottling.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2017-01-01 22:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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RR Temptation

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