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Hoptarted

161 calories
Method: Extract
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 12 gallons
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 161 calories (Per 12oz)
Share: <EMBED>
1.050
1.004
6.11%
17.85
5.62
3.83
 
Fermentables
Amount Fermentable PPG °L Bill %
6.6 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 35.4%
6.6 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 35.4%
7 oz Cane Sugar7 oz Cane Sugar 46 0 2.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.7%
2 lb German - CaraHell2 lb CaraHell 34 11 10.7%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.4%
18.64 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 2 Boil 60 min 1.8
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 60 min 5.71
0.5 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 4.14
0.5 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 10 min 3.06
0.5 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 5 min 1.68
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 150 °F 30 min 0.17
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 9.4 Whirlpool at 150 °F 0 min 1.28
 
Mash Guidelines
Amount Description Type Temp Time
8 galInfusion149 °F60 min
7 qtSparge170 °F15 min
 
Other Ingredients
Amount Name Type Use Time
2.5 oz Coriander Spice Boil 5 min.
2.5 oz Hibiscus Spice Boil 5 min.
2 tsp Lactic acid Water Agt Mash 0 min.
1 tsp Glucoamylase Other Primary 0 min.
 
Yeast
Amount:
1
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Municipal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes
Kettle soured to 3.7ph with goodbelly for 24hrs then boiled and brewed. Lactic added after initial kettle boil before souring to stave off infection. Temp held at 115f for souring. Coriander added at 5mins

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View Count: 36
Brew Count: 0
Last Updated: 2019-05-07 12:46 UTC
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