BrewBlog: Sauerbier
Brewer: Dustin Zastera
Brew Date: July 24, 2014
Yield: 5.5 gallons
Color (SRM/EBC):
Bitterness (Calc): 11.7 IBU (Tinseth)
BU/GU: 0.25
Calories: 152 (12 ounces)
ABV: 5.3%
ABW: 4.2%
Batch No: 111
OG: 1.047
OG (Plato): 11.67° P
Target OG: 1.046
Reading 1: 1.015  (4 days)
Reading 2: 1.007  (7 days)
FG: 1.007
FG (Plato): 1.8° P
Target FG: 1.009
Real Extract: 3.58° P
App. Atten.: 84.6%
Real Atten.: 69.3%
General Information
Method: All Grain

Mashed 1 pound of grain on July 21, cooled to 120F and added a handful of dry grain.  Soured for 3 days and then boiled to kill of any critters before use in the main mash.

In total, 7.5 pounds of Belgian pils were used.

I more or less used whatever stuff I had on hand, so the recipe is a little funny.

7-24-2014: Brewed.

7-31-2014: Transfer to secondary.  Probably a short one to knock out the loose bits.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
0.75 oz Salt @ 10 minutes  
1 oz (gnd) Coriander Seed @ 10 minutes  
1/2 tsp. Yeast Nutrient @ 10 minutes  
Total Boil Time: 60 minutes
Name: American Wheat Ale
Manufacturer: Wyeast
Product ID: 1010
Type: Ale
Flocculation: Low
Attenuation: 76%
Temperature Range: 58–74°F
Amount: 12 gr
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 2.7 gallons water at 162F (for 66F grains) to hit a mash temperature of 149F.  Mash for 1 hour, then mash out with 1.5 gallons of boiling water.  Drain the tun, then sparge with an additional 3 gallons of water at 168F.

Special Procedures

To sour:

Mash 1 pound of grain in 1.25qt of water at 153F for an hour.  Cool.  Once the mash reaches 120F add in some uncrushed grains.  Ferment at <120F for several days.

 The result should smell sweet, bready, and vaguely of sauerkraut.

Tasting Reviews
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