TandemTails
Well-Known Member
- Recipe Type
- Extract
- Yeast
- WLP644 Saccharomyces
- Yeast Starter
- 750mL
- Additional Yeast or Yeast Starter
- 2 shots Mango Goodbelly Probiotic
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.044
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 8
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 67 hours @ 95\\'F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 75\\'F
- Tasting Notes
- Lots of lime and citrus that pairs well with the saltiness and sourness of the beer
Recipe Specifications
--------------------------
Boil Size: 4.45 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.040 SG
Estimated Color: 4.9 SRM
Estimated IBU: 8.1 IBUs
Boil Time: 60 Minutes
Brew log:
7/28/2017 @ 12:00pm
* Brought 3 gallons of water to 170F and added the DME
* Brought to a boil and boiled for 5 minutes
* Turned off heat and added water to 4.5 gallons
* Chilled to 115F
* Pre-boil gravity = 1.033
* pH was 5.7 so adjusted with ~4 droppers full of lactic acid until it got to 4.5
* transferred to 5 gallon carboy
* Purged headspace with CO2
* Added 2x goodbelly shots
* Added airlock and wrapped with heat belt set to 95F
7/29/2017
* @ 7:15am - Prepared the starter for the WLP644. 900mL water & 90g DME. Cooling in the fridge for a couple hours before pitching yeast
* @ 1:30pm - Put on stir plate and pitched yeast
* @ 8:00pm - small krausen started to form. Even the next morning it never got big enough to grow out of the flask.
7/30/2017
* @ 6:30am - A thin pellicle has formed on the wort
* @ 6:00pm - Poured 200ml starter into jar for later use / started cold crashing the remaining 750ml
7/31/2017
* @ 7:15am - Started the boiling process. Really nice pellicle had formed on the wort and there was some minor airlock activity the last 18 hours
- wort soured to pH 3.35 (~ 67 hours of souring time)
- re-checked gravity and it read 8.1 brix (roughly 1.032)
* @ 9:15am - pitched about 400mL of decanted starter into 3 gallons of 85F wort. Set ferm chamber at 75F
* @ 12:00pm - Already have positive pressure and airlock activity
* @ 9:00pm - Crushed 0.125oz of coriander seed and added it to the carboy. There was about a 1 krausen and airlock has been going crazy for the last few hours.
8/1/2017
* @ 6:30am - Krausen had already fallen and airlock activity was already lower than last night. Next time I probably dont need to pitch as much starter for 3 gallons.
8/7/2017 @ 8:30am - Added the adjuncts. Used less than I was supposed to simply due to the amount on hand. Ended up zesting 3 limes for a total of 8g zest. Cut some stems/leaves off the lemongrass plant and got 9g worth. Cut into smaller pieces and smashed with back of knife to break up. Can dry hop with more lemongrass and lime zest in keg if flavor isnt there.
8/14/2017
* Racked to keg for serving
Bonus pic of pellicle during souring process:
--------------------------
Boil Size: 4.45 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.040 SG
Estimated Color: 4.9 SRM
Estimated IBU: 8.1 IBUs
Boil Time: 60 Minutes
Code:
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 14.0 oz DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 1 60.0 %
1 lbs 4.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 2 40.0 %
0.45 oz Goldings, East Kent [3.20 %] - Boil 45.0 Hop 3 8.1 IBUs
1.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 4 -
0.12 oz Coriander Seed (Boil 10.0 mins) Spice 5 -
10.00 g Salt (Boil 10.0 mins) Water Agent 6 -
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 7 -
0.12 oz Coriander Seed (Primary 1.0 days) Spice 8 -
2.00 Items Goodbelly Probiotic Shot (Mango) (Primar Other 9 -
2.75 ml Lactic Acid (Primary 0.0 mins) Water Agent 10 -
9.00 g Lemongrass (Secondary 7.0 days) Spice 11 -
8.00 g Lime Zest (Secondary 7.0 days) Spice 12 -Brew log:
7/28/2017 @ 12:00pm
* Brought 3 gallons of water to 170F and added the DME
* Brought to a boil and boiled for 5 minutes
* Turned off heat and added water to 4.5 gallons
* Chilled to 115F
* Pre-boil gravity = 1.033
* pH was 5.7 so adjusted with ~4 droppers full of lactic acid until it got to 4.5
* transferred to 5 gallon carboy
* Purged headspace with CO2
* Added 2x goodbelly shots
* Added airlock and wrapped with heat belt set to 95F
7/29/2017
* @ 7:15am - Prepared the starter for the WLP644. 900mL water & 90g DME. Cooling in the fridge for a couple hours before pitching yeast
* @ 1:30pm - Put on stir plate and pitched yeast
* @ 8:00pm - small krausen started to form. Even the next morning it never got big enough to grow out of the flask.
7/30/2017
* @ 6:30am - A thin pellicle has formed on the wort
* @ 6:00pm - Poured 200ml starter into jar for later use / started cold crashing the remaining 750ml
7/31/2017
* @ 7:15am - Started the boiling process. Really nice pellicle had formed on the wort and there was some minor airlock activity the last 18 hours
- wort soured to pH 3.35 (~ 67 hours of souring time)
- re-checked gravity and it read 8.1 brix (roughly 1.032)
* @ 9:15am - pitched about 400mL of decanted starter into 3 gallons of 85F wort. Set ferm chamber at 75F
* @ 12:00pm - Already have positive pressure and airlock activity
* @ 9:00pm - Crushed 0.125oz of coriander seed and added it to the carboy. There was about a 1 krausen and airlock has been going crazy for the last few hours.
8/1/2017
* @ 6:30am - Krausen had already fallen and airlock activity was already lower than last night. Next time I probably dont need to pitch as much starter for 3 gallons.
8/7/2017 @ 8:30am - Added the adjuncts. Used less than I was supposed to simply due to the amount on hand. Ended up zesting 3 limes for a total of 8g zest. Cut some stems/leaves off the lemongrass plant and got 9g worth. Cut into smaller pieces and smashed with back of knife to break up. Can dry hop with more lemongrass and lime zest in keg if flavor isnt there.
8/14/2017
* Racked to keg for serving
Bonus pic of pellicle during souring process:
