Shabala -
Sour Rice Wine (17G?)
Sour Rice Wine (17G?)
Brewer | |
Date | |
Batch Size | 8.000 L | Boil Size | 13.678 L |
Boil Time | 2.000 hr | Efficiency | 70% |
OG | 1.110 sg | FG | 1.000 sg |
ABV | 15.9% | IBU | 21.7 (Tinseth) |
Color | 11.1 srm (Morey) | Estimated calories (per 33 cl) | 331 |
Fermentables
Total grain: 4.350 kg
Name | Type | Amount | Mashed | Late | Yield | Color |
---|---|---|---|---|---|---|
Malted Rice | Grain | 2.500 kg (dry weight) | Yes | No | 70% | 0.0 srm |
Briess - Pilsen Malt | Grain | 400.000 g | Yes | No | 81% | 1.2 srm |
Jaggery | Grain | 400.000 g | Yes | No | 100% | 25.0 srm |
Weyermann - Pale Ale Malt | Grain | 400.000 g | Yes | No | 85% | 3.4 srm |
Weyermann - Pale Wheat Malt | Grain | 400.000 g | Yes | No | 85% | 2.4 srm |
Briess - Caramel Vienne Malt 20L | Grain | 250.000 g | Yes | No | 78% | 20.0 srm |
Hops
Name | Alpha | Amount | Use | Time | Form | IBU |
---|---|---|---|---|---|---|
Fuggles | 4.5% | 8.000 g | Boil | 2.000 hr | Pellet | 7.2 |
Hallertau | 4.5% | 8.000 g | Boil | 2.000 hr | Pellet | 7.2 |
Saaz (Czech Republic) | 4.5% | 8.000 g | Boil | 2.000 hr | Pellet | 7.2 |
Misc
Name | Type | Use | Amount | Time |
---|---|---|---|---|
Red Dragonfruit | Other | Secondary | 100.000 g | 0.000 s |
Red Yeast Rice | Spice | Boil | 50.000 g | 15.000 min |
Yeast
Name | Type | Form | Amount | Stage |
---|---|---|---|---|
Belle Saison | Ale | Wet | 0.00 mg | Primary |
Voss Kveik | Ale | Wet | 0.00 mg | Primary |
Kefir Bacteria | Ale | Wet | 0.00 mL | Pre-Primary |
So, I want to brew a strong sour beer that is mostly rice. I plan to pitch the kefir first and let it go for a day or two and then pitch the yeast slurry. Also, it will be an open ferment for the first two weeks before moving to a closed vessel. What do you guys think?