Hibiscus Sour/Belgian Pale - save yeast (concentrated)
Belgian Pale Ale

 

Type: All Grain

 Date: 6/25/2014

Batch Size: 7.00 gal

 Brewer: Mike Young
Boil Size: 7.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pilsner, Canadian (2.0 SRM) Grain 44.44 %
4.00 lb Munich Malt (9.0 SRM) Grain 22.22 %
4.00 lb Wheat, Red (2.3 SRM) Grain 22.22 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.56 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.56 %
1.25 oz Magnum [12.00 %] (60 min) Hops 33.8 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
1 Pkgs Belgian Sour Mix (White Labs #WLP655) Yeast-Ale
1 Pkgs Brett C (Wyeast Labs #5151) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.068 SG

 Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.64 % Actual Alcohol by Vol: 8.23 %
Bitterness: 33.8 IBU Calories: 301 cal/pint
Est Color: 10.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 3.60 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 26.00 qt of water at 166.6 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
6/25/14 - Split between two fermenters and topped up with cold water (SG=1.040). Pitched smack pack of Belgian yeast into one and a saved Sour Mix & Lambic Blend along with some Brett C into the other. Pitched yeast around 75 and put in fermentation fridge set at 60.
7/11/14 - Kegged Belgian Pale (FG=1.010). Fruity Belgian yeast flavor with a clean and crisp finish. Saved yeast cake in two 16oz plastic bottles.
8/27/14 - Transferred Hibiscus Blonde onto 2 oz hibiscus from Amazon.com. Forgot to take gravity reading.
8/22/14 - Carbonated Belgian Pale - took on a sour character. Not sure where it came from, but it tastes similar to the sours I've made. Maybe the rubber gaskets need to be changed out in the kegs. Tastes good to me though.
11/3/14 - Kegged Hibiscus Tart. FG=1.004. Subtle tartness, light funk/hay.

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