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Draped Up and Dripped Out

200 calories 22.8 g 12 oz
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Rare Barrel
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created Friday September 7th 2018
1.060
1.018
5.47%
7.37
7.87
5.51
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 66.1%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 16.5%
0.85 lb American - Vienna0.85 lb Vienna 35 4 5.6%
12 oz Belgian - Aromatic12 oz Aromatic 33 38 5%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 5%
4.50 oz Honey4.5 oz Honey 42 2 1.9%
15.13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Glacier1 g Glacier Hops Pellet 5.5 First Wort 45 min 0.74 8.3%
11 g Goldings11 g Goldings Hops Pellet 4.5 First Wort 45 min 6.63 91.7%
12 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Temperature 158 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
2 each campden tablet Water Agt Mash 0 min.
1 tsp Calcium Chloride Water Agt Mash 0 min.
1 each whirlfloc Fining Boil 0 min.
1 tsp yeast nutrient Other Boil 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
450 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
Roeselare Blend + dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
2017 Burlington Vermont Water (via CWD 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 61
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermented at 50F with Munich Lager (Wyeast 2308) for ~10 days then free rose up to 65-70F. Final primary gravity of1.018, smelled clean and tasted very sweet and cereally and clean - corn and grass and biscuit and hay. Golden. No hop anything. If it was just going to be carbonated it would be a very sweet cream ale but tastes like a great base for Brett and shit to dry up.

Pitching a secondary blend of Wyeast Roeselare and some bottle dregs from Allagash Coolship Resurgam 2018. Will add more dregs over time and wait interminably before at some point kegging or barreling.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-15 02:45 UTC
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