Split Sour - Save both yeast strains
Flanders Red Ale

 

Type: All Grain

 Date: 4/9/2016

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: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
14.00 lb Pale Malt - Avangard (3.5 SRM) Grain 66.67 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 9.52 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
1.00 lb Special B Malt (150.0 SRM) Grain 4.76 %
1.25 oz Belma [9.70 %] (60 min) Hops 23.6 IBU
1.00 items Oak Spiral (Medium-Plus Toasted) - 212 Batch (Secondary 0.0 min) Misc
2.00 oz Oak Cubes (Medium-Plus Toasted) - 655 Batch (Secondary 0.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 9.52 %
1 Pkgs Belgian Sour Mix (White Labs #WLP655) Yeast-Ale
1 Pkgs Brettanomyces Blend #3 (Omega Yeast #OYL-212) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.086 SG

 Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.10 % Actual Alcohol by Vol: 10.61 %
Bitterness: 23.6 IBU Calories: 388 cal/pint
Est Color: 19.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 3.72 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, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 26.00 qt of water at 167.2 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
4/9/2016 - Split batch between two fermenters and topped up with water. SG = 1.052. Fermented each with separate Wild Yeast Blend.
5/31/2016 - Transferred both batches onto Mediup-Plus Oak chips and one with Medium-Plus spiral. 665 - SG 1.004, brett & phenolic notes, not much sour yet, no pelicle, also took much longer to show active fermentation than the other. 212 - SG 1.000, stronger brett character with some phenolic notes and tartness, pelicle.
10/26/2016 - Kegged both batches. FG=1.002. 665 batch had tartness and cherry notes with light brett character. OLY-212 batch had very little if any tartness and more hay and leather characteristics.

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