Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

La Bear

200.87 calories 19.16 g 330 ml
Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 105 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.3 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday May 20th 2020
1.061
1.013
6.34%
21.06
5.05
5.25
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Belgian - Pilsner1.9 kg Pilsner 37 1.6 54.5%
0.30 kg American - Wheat0.3 kg Wheat 38 1.8 8.6%
0.17 kg Belgian - Munich0.165 kg Munich 38 6 4.7%
0.10 kg German - Acidulated Malt0.104 kg Acidulated Malt 27 3.4 3%
1 kg Apricot1 kg Apricot - (late addition) 4.05 0 28.7%
0.02 kg American - Caramel / Crystal 120L0.018 kg Caramel / Crystal 120L 33 120 0.5%
3.49 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Amarillo6 g Amarillo Hops Pellet 8.6 Boil 60 min 14.2 42.9%
8 g Amarillo8 g Amarillo Hops Pellet 8.6 Boil 10 min 6.86 57.1%
14 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.3 L Temperature 68 °C 60 min
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 187 B cells required
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 187 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 187 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 187 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.4 g       CO2 Level: 3.25 Volumes
 
Target Water Profile
Asda Still Mineral Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 14 6 120 10 3
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Mash as usual with a pH of 5.3.
  • Boil for 15mins and drop temperature down to 38°c.
  • Adjust pH to 4.5 with lactic acid (estimated at 8.3ml but start with 2ml and increase lactic acid slowly)
  • Add WLP672 and wait 8-24hrs for the pH to reach 5.3.
  • Boil for 60mins and follow usual boil process (including hops, nutrient and protofloc).
  • Chill to pitching temperature (22°c) and add WLP590.
  • Allow 3 weeks for primary fermentation to complete.
  • Add WLP645 and allow 6 months as part of secondary fermentation (do not move the beer off of the yeast cake)
  • Add the Apricot Puree and US-05 and allow 1 month before bottling.
Last Updated and Sharing
 
27
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-08 22:35 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/