strange-steve
Quantum Brewer
- Joined
- Apr 8, 2014
- Messages
- 6,027
- Reaction score
- 5,798
This one was inspired by one of @prog99's brews and is a bit of a fusion beer, sort of cross between a fruit Berliner and a Belgian brown ale. What I'm hoping for is a chocolate and berries flavour, rich, fruity and tangy. What I'd love is something like a Duchesse du Bourgogne crossed with Rodenbach Charactere Rouge, although without the brett.
The mash is on currently, to be followed by a quick sparge and then kettle soured with Swanson lacto pills.
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.490
Total Hops (g): 20.00
Original Gravity (OG): 1.054 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.52 %
Colour (SRM): 21.6 (EBC): 42.6
Bitterness (IBU): 0.2 (Average)
Brewhouse Efficiency (%): 80
Grain Bill
----------------
4.000 kg Pilsner Malt (89.09%)
0.240 kg Special-B (5.35%)
0.150 kg Chocolate (3.34%)
0.100 kg Cafe Malt (2.23%)
Hop Bill
----------------
20 g Aged Leaf (0.5% Alpha) @ 1 Minutes (Boil) (1 g/L)
Misc Bill
----------------
2.0 kg Frozen Mixed Berries @ 7 Days (Secondary)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP530 - Abbey Ale
Notes
----------------
After sparge bring to boil for 1 min
Cool to 38c
Pre-sour the wort to 4.3 pH with lactic acid
Pitch 8 lacto pills plus lambic dregs
Stop souring around 3.5 pH
Boil for 15 mins or for raw ale 82c for 15 mins to pasteurise
Add frozen fruit on day 5 and leave for 2 weeks
The mash is on currently, to be followed by a quick sparge and then kettle soured with Swanson lacto pills.
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.490
Total Hops (g): 20.00
Original Gravity (OG): 1.054 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.52 %
Colour (SRM): 21.6 (EBC): 42.6
Bitterness (IBU): 0.2 (Average)
Brewhouse Efficiency (%): 80
Grain Bill
----------------
4.000 kg Pilsner Malt (89.09%)
0.240 kg Special-B (5.35%)
0.150 kg Chocolate (3.34%)
0.100 kg Cafe Malt (2.23%)
Hop Bill
----------------
20 g Aged Leaf (0.5% Alpha) @ 1 Minutes (Boil) (1 g/L)
Misc Bill
----------------
2.0 kg Frozen Mixed Berries @ 7 Days (Secondary)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP530 - Abbey Ale
Notes
----------------
After sparge bring to boil for 1 min
Cool to 38c
Pre-sour the wort to 4.3 pH with lactic acid
Pitch 8 lacto pills plus lambic dregs
Stop souring around 3.5 pH
Boil for 15 mins or for raw ale 82c for 15 mins to pasteurise
Add frozen fruit on day 5 and leave for 2 weeks
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