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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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary