Philly Sour Rye Ale 21 - Beer Recipe - Brewer's Friend

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Philly Sour Rye Ale 21

8732 calories 810.3 g 20 qt
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Montano Brewing
Hop Utilization: 81%
Calories: 8732 calories (Per 20qt)
Carbs: 810.3 g (Per 20qt)
Created: Wednesday January 20th 2021
1.050
1.010
5.3%
32.5
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Vienna8 lb Vienna 37 4 34.8%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 17.4%
4 lb American - Rye4 lb Rye 38 3.5 17.4%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 17.4%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) 32 80 4.3%
2 lb Rice Hulls2 lb Rice Hulls 0 0 8.7%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 2.3 First Wort 60 min 11.12 42.9%
2 oz Mount Hood2 oz Mount Hood Hops Leaf/Whole 6.7 Boil 60 min 17.85 28.6%
2 oz Mount Hood2 oz Mount Hood Hops Leaf/Whole 6.7 Aroma 5 min 3.56 28.6%
7 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
5 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.87 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.76 gal (51.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.76 gal (3.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.8 g | 35.2 qt) 10.04 40.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 12.76 g | 51.1 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.91 67.6
Equipment Profile Used: System Default
"Philly Sour Rye Ale 21" Straight (Unblended) Lambic beer recipe by Montano Brewing. All Grain, ABV 5.31%, IBU 32.53, SRM 8.59, Fermentables: (Vienna, Pale 2-Row, Rye, Wheat Malt, Belgian Candi Syrup - Dark (80L), Rice Hulls) Hops: (Saaz, Mount Hood)
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  • Last Updated: 2021-04-18 13:26 UTC