Brew Log History
Target 19°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops |
|
Pellet |
4 |
Boil
|
15 min |
5.41 |
100% |
|
25 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
18 L |
|
Strike |
-- |
67 °C |
60 min |
|
10.4 L |
batch sparge |
Batch Sparge |
-- |
78 °C |
20 min |
Starting Mash Thickness:
3.2 L/kg
Starting Grain Temp:
23 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 kg |
Raspberries
|
|
Flavor |
Secondary |
5 days |
|
2 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
6 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
4.86 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
Yeast
|
Wyeast - Belgian Ardennes 3522
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
74%
|
Flocculation:
|
High |
|
Optimum Temp:
|
18 - 29 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
393 B cells required
|
|
|
- Lactobasilus Starter
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
393 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile II
Notes
This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.
Make up a lacto starter (I use Water Kiefer as the source *).
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.
- Lacto Starter Method
Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose)
10 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)
- Cool this starter solution down to the temperature and add 100 ml of filtered water kefir.
- Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
- Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
- If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-02-23 09:31 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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