Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Styrian Goldings0.5 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
90 min |
9.63 |
20% |
|
1 oz |
Sterling1 oz Sterling Hops |
|
Pellet |
8.7 |
Boil
|
30 min |
21.88 |
40% |
|
1 oz |
Sterling1 oz Sterling Hops |
|
Pellet |
8.7 |
Boil
|
1 min |
1.23 |
40% |
|
2.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Styrian Goldings (Pellet) 0.49999999885628 oz Styrian Goldings (Pellet) Hops |
|
9.63 |
20% |
|
2 oz |
Sterling (Pellet) 1.9999999954251 oz Sterling (Pellet) Hops |
|
23.11 |
80% |
|
2.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6 gal |
|
Infusion |
-- |
158 °F |
60 min |
|
2 gal |
|
Fly Sparge |
-- |
168 °F |
30 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
whirlfloc
|
|
Fining |
Boil |
5 min. |
|
2 lb |
Dried Currents
|
|
Flavor |
Secondary |
90 days |
|
4 oz |
Cab Soaked Oak
|
|
Flavor |
Secondary |
30 days |
Yeast
|
White Labs - Abbey Ale Yeast WLP530
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
77.5%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
66 - 72 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
474 B cells required
|
|
|
Wyeast Roselare Belgian Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
474 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Fermentation:
For 3 Week Primary @ 65F
Then add Wyeast Roselare Belgian Blend
For 4 Months Primary @ 65F
Notes:
At secondary fermentation when you add in the Wyeast Roselare Belgian Blend, you will also want to add 2 LBS of fresh or dried currants. Do you best not to let your temp go above 65 F. Taste the beer at about 3 months to gauge the sourness, if it is just about right then soak 4 Oz's of either oak cubes or oak chips in Cabernet Sauvignon (Vinnie Cilurzo from Russian River recommends using a Kenwood Cabernet Sauvignon since it is widely available and of good quality), place it in the fermenter and let the beer finish up for a month or two. As a last step, prior to bottling add some Rockpile RP-15 dry wine yeast to allow the beer to bottle condition. A special thank to Vinnie for all of the help with the recipe; suppor their fantastic brewery whenever possible, they make some of the best beer on the West Coast.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-07-29 20:50 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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