meatst1ck
Active Member
Woops, I guess its May now haha... getting us started off with a new thread...
Got my hands on TYB House Sour Blend, ended up tossing in some WY3726 and some 3F/Tilquin dregs all in primary along with it as well, excited to see how this one turns out!
Boil Time: 90 min
Batch Size: 3.5 gallons
Boil Size: 5 gallons
Efficiency: 74%
OG: 1.056
IBU: 7.54
SRM: 4.49
FERMENTABLES:
4.29 lb - American - Pilsner (67%)
1.2 lb - American - White Wheat (20%)
0.19 lb - Canadian - Honey Malt (3%)
0.72 lb - Flaked Oats (10%)
HOPS:
0.3 oz - East Kent Goldings, AA: 4.6, 60 min
Infusion Mash @158F for 90 min
YEAST:
WY3726 Farmhouse
TYB House Sour Blend
3F/Tilquin dregs
WATER PROFILE:
Ca2: 53
Mg2: 5
Na: 31
Cl: 99
SO4: 79
mash pH: 5.25
~0.7oz Med Toast French Oak Cubes tossed in
Notes/Thoughts:
-Ended up steeping some additional flaked oats pre-boil at ~170F for a few min for unconverted starches for the brett/bugs, not sure if it really does anything (although I did overshoot my OG goal of 1.050 a bit, so perhaps that played a role lol).
-Started my mash at 157.5F, and 90 min later was sitting at about 150.5F (Kettle wrapped in thick blankets and towels). Curious to see how fermentable the wort ends up being, but I'm glad to see some activity starting only 12 hours later.
Got my hands on TYB House Sour Blend, ended up tossing in some WY3726 and some 3F/Tilquin dregs all in primary along with it as well, excited to see how this one turns out!
Boil Time: 90 min
Batch Size: 3.5 gallons
Boil Size: 5 gallons
Efficiency: 74%
OG: 1.056
IBU: 7.54
SRM: 4.49
FERMENTABLES:
4.29 lb - American - Pilsner (67%)
1.2 lb - American - White Wheat (20%)
0.19 lb - Canadian - Honey Malt (3%)
0.72 lb - Flaked Oats (10%)
HOPS:
0.3 oz - East Kent Goldings, AA: 4.6, 60 min
Infusion Mash @158F for 90 min
YEAST:
WY3726 Farmhouse
TYB House Sour Blend
3F/Tilquin dregs
WATER PROFILE:
Ca2: 53
Mg2: 5
Na: 31
Cl: 99
SO4: 79
mash pH: 5.25
~0.7oz Med Toast French Oak Cubes tossed in
Notes/Thoughts:
-Ended up steeping some additional flaked oats pre-boil at ~170F for a few min for unconverted starches for the brett/bugs, not sure if it really does anything (although I did overshoot my OG goal of 1.050 a bit, so perhaps that played a role lol).
-Started my mash at 157.5F, and 90 min later was sitting at about 150.5F (Kettle wrapped in thick blankets and towels). Curious to see how fermentable the wort ends up being, but I'm glad to see some activity starting only 12 hours later.