Wednesday, June 28, 2017

"Sour Saturday" Kraemer-Yakowicz Gueuze Lambic [#60]

Brew date: May 20, 2017
Batch size: 9 gal

Ingredients:
11.25 lb Pilsner malt (Dingemans)
5.25 lb Wheat malt (Avangard)
2 lb Flaked wheat (Briess)

*1 oz Cascade (6%) (KB) (30) - Aired 0.75 oz for ~3 months)
Yeast nutrient (10)

Batch #1:
WLP 655 Belgian sour mix one
1.5 L Door County Brewing saison yeast starter
Bottle dregs:

  • Gueuze Girardin
  • New Glarus Brewing Wild Bitter 32661
  • O'so Blood of the Cherry (Added on 5/28)
  • O'so Arbre Qui Donne (Added on 5/28)
Batch #2:
WLP 677 Lactobacillus delbrueckii
1 pk Safale US-05 Ale dry yeast
Bottle dregs:
  • Epic Brewing Elder Brett
  • Almanac Barrel Aged Sour IPA
  • Oud Beersel Framboise
  • New Holland Incorrigible Reserve White Sour Ale
  • Hof ten Dormaal Kriek
  • Boulevard Love Child Sour Ale No. 7
Water:
Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XNRXXPS
12 gal - 5 gal RO, 7 gal filtered
2 g Gypsum
1 g Calcium Chloride
Add 1.5 gal filtered water at end of boil.
Top off to 9 gal.

Schedule:
Mash in 7,75 gal @ 169F
Sac rest @ 158F (60)
Batch spage 4 gal
Boil (60)
Chill to 68F

Target:
OG 1.054
FG 1.009
SRM 3.4
ABV 5.8%
IBU 9

Notes:
5 gal RO + 2 gal filtered water
1st run - 4 gal @ 1.082
Preboil - 8 gal @ 1.065
End boil - 8 gal @ 1.084
Add 1 gal filtered water
OG 1.075
Batch #1 - 6 gal @ 1.063
Batch #2 - 2.5 gal @ ?
Added ~0.5 gal filtered water to Batch #2 to top off.

1 comment:

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