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Dark Sour #4

232 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Sunday November 1st 2020
1.070
1.017
6.96%
0
34.67
5.54
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 lb Pale 2-Row9.6 lb Pale 2-Row 37 1.8 58.6%
1.60 lb German - Wheat Malt1.6 lb Wheat Malt 37 2 9.8%
1 lb Belgian - Special B1 lb Special B 34 115 6.1%
14 oz German - Chocolate Wheat14 oz Chocolate Wheat 31 413 5.3%
12 oz Belgian - Aromatic12 oz Aromatic 33 38 4.6%
12 oz United Kingdom - Golden Naked Oats12 oz Golden Naked Oats 33 10 4.6%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 4.6%
12 oz Munich12 oz Munich 38 6 4.6%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 1.9%
16.39 lb / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.12 gal Strike 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Harvested - lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Orinda Reservoir
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.3 37.2  
Strike water volume at mash thickness of 1.25 qt/lb 5.12 20.5  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7 28  
Boil off losses -1.5 -6  
Amount going into fermentor 5.5 22  
Total: 9.3 37.2
Method: All Grain, Style: Oud Bruin, ABV 6.96%, IBU 0, SRM 34.67, Fermentables: (Pale 2-Row, Wheat Malt, Special B, Chocolate Wheat, Aromatic, Golden Naked Oats, Flaked Oats, Munich, Carapils (Dextrine Malt))
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  • Public: Yup, Shared
  • Last Updated: 2020-11-02 00:04 UTC