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Hoptarted

161 calories 11 carbs
Beer Stats
Method: Extract
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Calories: 161 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created Tuesday February 26th 2019
1.050
1.004
6.11%
17.85
5.62
3.83
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.60 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 35.4%
6.60 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 Bill %
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 2 Boil 60 min 1.8 8%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 60 min 5.71 4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 4.14 8%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 10 min 3.06 8%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.4 Boil 5 min 1.68 8%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 150 °F 30 min 0.17 32%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 9.4 Whirlpool at 150 °F 0 min 1.28 32%
 
Mash Guidelines
Amount Description Type Temp Time
8 gal Infusion 149 °F 60 min
7 qt Sparge 170 °F 15 min
 
Other Ingredients
Amount Name Type Use Time
2.50 oz Coriander Spice Boil 5 min.
2.50 oz Hibiscus Spice Boil 5 min.
2 tsp Lactic acid Water Agt Mash 0 min.
1 tsp Glucoamylase Other Primary 0 min.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
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
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
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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  • Public: Yup, Shared
  • Last Updated: 2019-05-07 12:46 UTC
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