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Soteriological tart

Method: Partial Mash
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 50% (brew house)
Source: EBCB -dan
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)

Created: Tuesday November 5th 2013

Original Gravity:

1.071

Final Gravity:

1.016

ABV (standard):

7.3%

IBU (tinseth):

38.3

SRM (morey):

18.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber	42	10	26.7%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	13.3%
1.50 lb	American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L	34	60	10%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	13.3%
1.50 lb	American - Munich - Light 10L1.5 lb Munich - Light 10L	33	10	10%
2 lb	American - Pale 6-Row2 lb Pale 6-Row	35	1.8	13.3%
2 lb	German - CaraRed2 lb CaraRed	34	20	13.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops		Leaf/Whole	12.5	Boil	90 min	38.31	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Nelson Sauvin (Leaf/Whole)		38.31	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	171f strike water	Infusion	--	158 °F	45 min
3.5 qt	heat to 209	Decoction	--	209 °F	15 min
1 gal		Sparge	--	209 °F	1 min

Other Ingredients

Amount	Name	Type	Use	Time
0.75 tsp	Amylase	Other	Mash	1 hr.
1 tsp	Celtic Salt	Water Agt	Mash	1 hr.
2 tsp	gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 164 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
250	20	10	100	300	340
Mash Chemistry and Brewing Water Calculator

Notes

3 days before

Make lacto starter with .33 lb of DME and .5 gallon water and 1 cup 2 row.

Make brett starter with .33 lb of DME and .5 gallon water.
**
Mash all grain, amylase, salt, and gypsum for 45, draw 3.5 qt for decoction, boil, and return after 15 minutes, which should bring the mash to 170. Total mash time: 60 minutes. Sparge with 2 gallons 170F, collecting 6 gallons.

transfer to kettle. add DME, and hops according to schedule.

Add whirfloc, yeast nutrient at 15 minutes.

Flame out: chill to 120, reserve 2 gallons in bucket (see below.
Chill remaining wort to 70f, and pour onto enough water to fill to 4 gall. Pitch Brett Brux.

**
RESERVED 2 gal wort: transfer to better bottle and and pitch lacto starter.

After about two weeks, blend the two carboys to make apx 6 gallons beer.

Carbonate at 3.0 vol.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2014-01-25 02:45 UTC

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 for

Gallons

Cost by

Final Yield

	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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Soteriological tart

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