Mike's Red Sour Ale - Beer Recipe - Brewer's Friend

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Mike's Red Sour Ale

197 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday January 26th 2021
1.060
1.012
6.4%
0.7
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.90 lb US - Pale 2-Row22.9 lb Pale 2-Row 37 1.8 73.8%
3.92 lb American - White Wheat3.92 lb White Wheat 40 2.8 12.6%
2.90 lb American - Caramel / Crystal 60L2.9 lb Caramel / Crystal 60L 34 60 9.3%
12.40 oz Belgian - Special B12.4 oz Special B 34 115 2.5%
8.80 oz German - Acidulated Malt8.8 oz Acidulated Malt 27 3.4 1.8%
31.04 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Strisselspalt6 g Strisselspalt Hops Pellet 3.5 Boil at 200 °F 60 min 0.69 100%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 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) 234 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
GigaYeast - Sour Cherry Funk
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 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
Single Infusion Mash @ 154 Degrees Infusion 154 °F 154 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.51 gal (54.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.51 gal (6.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.61 gal (82.46 qt). Suggest reducing initial strike volume to 9.52 gal (38.07 qt) and adding 8.61 gal (34.46 qt) sparge/top-off. 18.13 72.5  
Strike water volume (equipment estimates 17.64 g | 70.6 qt) 18.13 72.5  
Mash volume with grains (equipment estimates 20.12 g | 80.5 qt) 20.61 82.5  
Grain absorption losses -3.88 -15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.51 g | 54 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.25 49  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.25 g | 49 qt) 12 48  
Total: 18.13 72.5
Equipment Profile Used: System Default
 
Notes

Mash @ 154

Boil 60 Minutes (Follow Hop Addition)

Transfer - Fermenter #1 (WLP568 in primary & WLP 653 in secondary)

Transfer - Fermenter #2 (US-05 in primary & Sour Cherry Funk in secondary)

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  • Last Updated: 2021-07-29 19:26 UTC