PS Sour Beer - Beer Recipe - Brewer's Friend

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PS Sour Beer

109 calories 7.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 97%
Calories: 109 calories (Per 12oz)
Carbs: 7.4 g (Per 12oz)
Created: Thursday July 15th 2021
1.034
1.003
4.0%
66.1
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 76.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 17.6%
0.50 lb Proximity - Caramunich 600.5 lb Caramunich 60 34.5 60 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 45 min 27.94 20%
1 oz Citra1 oz Citra Hops Pellet 11 Hop Stand 20 min 7.49 40%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 20 min 30.72 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Blueberry extract Flavor Kegging --
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.52 psi       Temp: 37 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Infusion 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.31 33.3
Equipment Profile Used: System Default
"PS Sour Beer" Gueuze beer recipe by raidercte. All Grain, ABV 4.01%, IBU 66.14, SRM 6.31, Fermentables: (Pale 2-Row, Flaked Oats, Caramunich 60) Hops: (Magnum, Citra, Mosaic) Other: (Blueberry extract, Calcium Chloride (anhydrous), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-15 22:16 UTC