Brew Date: 05 Sep 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Bottled
Alochol By Volume: 3.5 %
Bitterness: 0.0 IBUs
Est. Color: 4.2 SRM
Batch Size: 6.00 gal
Brewhouse Efficiency: 73.00 %
Calories: 121.4 kcal/12oz
ALL INGREDIENTS
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
3 lbs |
DME Wheat Bavarian (Briess) (8.0 SRM) |
Dry Extract |
1 |
50.0 % |
3 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
2 |
50.0 % |
0.80 oz |
Coriander Seed (Boil 15.0 mins) |
Spice |
3 |
- |
0.40 oz |
Salt (Boil 15.0 mins) |
Spice |
4 |
- |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
5 |
- |
1.0 pkg |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
6 |
- |
2.00 oz |
Citra [12.00 %] - Dry Hop 5.0 Days |
Hop |
7 |
0.0 IBUs |
BREWING PROCESS
The Water:
Sparge Volume: 7.09 gal (treated as above)
The Mash:
Total Grain Weight: 6 lbs
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.037 SG
Measured Original Gravity: 1.037 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 25 minutes
Boil Starting Volume: 8.00 gal
Boil Ending Volume: 7.55 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
3 lbs |
DME Wheat Bavarian (Briess) (8.0 SRM) |
Dry Extract |
1 |
50.0 % |
3 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
2 |
50.0 % |
0.80 oz |
Coriander Seed (Boil 15.0 mins) |
Spice |
3 |
- |
0.40 oz |
Salt (Boil 15.0 mins) |
Spice |
4 |
- |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
5 |
- |
1.0 pkg |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
6 |
- |
Yeast Starter: Create a yeast starter with 2.00 l of wort
Initial Fermentation Temp: 95.0 F for 1.00 days
Subsequent Fermentation Temp: 70.0 F for 14.00 days
Expected Final Gravity: 1.005 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.50 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 5.00 days
Storage Temperature: 38.0 F
Additional Notes:
2 days before brewing, make a 1L starter of WLP644 and another 1L starter of OYL-605, both at room temperature.