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Sour Angels Pale Wheat

127 calories 6.8 g 12 oz
Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Reevesie
Calories: 127 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created Thursday December 20th 2018
Amount Fermentable Cost PPG °L Bill %
2 lb American - Wheat2 lb Wheat 38 1.8 29.6%
3 lb Bairds - Maris Otter Pale Ale3 lb Maris Otter Pale Ale 37.5 2.5 44.4%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 11.1%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 3.7%
12 oz Honey12 oz Honey 35 2 11.1%
108 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 15 min 14.24 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Strike 149 °F 120 min
3.5 gal Batch Sparge 160 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Energizer Other Boil 15 min.
5 each Fermcap Water Agt Boil 15 min.
Wyeast - Canadian/Belgian Ale 3864
1 Each
Attenuation (custom):
Optimum Temp:
65 - 80 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 15.28 psi       Temp: 36 °F       CO2 Level: 3 Volumes
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 19 97 98 176 106
Mash Chemistry and Brewing Water Calculator

10/4/2020-This was about 5.25G trying to go into a 5G keg. Woops. Next time-straight mash/batch sparge. It had an oak spiral for about 5 months, next time, the whole fermentation with oak.

* the mash schedule. Water temps didn't work, ended up with way too much water to boil off. Hit my efficiency, though, I just had to spend an extra long time trying to get enough boil-off to fit the fermenter. Next time, Pre-mash the raw grains (if not flaked) and just do the regular mash schedule.

Also, added 1/2 Gallon of my House Sour Culture, so total into the fermenter is 5.5 Gallons.

Ingredients purchased for batch #2. I am changing the grain bill, adding more honey, a different hop, a different primary yeast, and trying a turbid mash-style with various rests to follow the method for making lambic. Not that it doesn't already taste like lambic, but I am interested in what will happen when I up the wheat and change the mash schedule.

Forgot the champagne yeast at bottling. I also underestimated how much space was in the top of the carboy for bottling and spilled some of the priming sugar. While I was bottling, before I capped all of the bottles, they were burping. I hope this is from active yeast and not just CO2 coming out of solution. Bottled 4 3/4 Gallons, still have 1/2 gallon set aside to start the next batch, solera-style.

This was uninteresting, flat, and dull until 6/2/2019 (approximately 5 1/2 months aging in carboy on lees), at which point the acidity had brightened up the beer and the Muscat flavor started to show through the lifeless tastes. FG worked out to be 1.000.

I tried making the AHA IAMSKB Weisse and it didn't work, so I modified the batch using my wild cultures taken from the Muscat grapes I grow in Torrance. I also added 12oz of Mead that didn't ferment as extra food for the sour culture. Now it is a real sour, amazing in flavor, and so as I pull from it to bottle, I plan to use a Solera-style method to replace the pulled beer with fresh wort and fresh brewer's yeast.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-12 03:19 UTC
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