Brew Log History
Target 64°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
12 g |
Horizon12 g Horizon Hops |
|
Pellet |
12.5 |
Boil
|
60 min |
12.82 |
100% |
|
12 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
12 g |
Horizon (Pellet) 12 g Horizon (Pellet) Hops |
|
12.82 |
100% |
|
12 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
32.3 qt |
Beta/Saccharification Rest |
Infusion |
-- |
148 °F |
30 min |
|
|
Alpha/Dextrinization Rest |
Temperature |
-- |
162 °F |
45 min |
|
32.3 qt |
Sparge |
Fly Sparge |
-- |
170 °F |
30 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 tsp |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
1 tsp |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Whirlflock
|
|
Fining |
Boil |
15 min. |
|
0.50 tsp |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
|
12 each |
Oxygen
|
|
Other |
Primary |
-- |
Yeast
|
White Labs - California Ale V Yeast WLP051
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72.5%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
66 - 70 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
64 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
324 B cells required
|
|
|
Barrel Bugs & Brett Lambicus
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
64 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
324 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
A sour brown porter, based on a random drunken idea from Andrew and a sour brown porter recipe from The Mad Fermentationist. After primary fermentation is complete, transfer to the sour barrel for 6 months of aging. Maybe finish on cherries?
Goal is a big burly brown porter that can stand up to months of barrel aging and leave enough dextrins for the secondary funktification.
http://www.themadfermentationist.com/2011/01/sour-brown-barrel-day-3.html
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-07-06 03:08 UTC
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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 $ |
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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