2bbl Wu-TANGerine sour - Beer Recipe - Brewer's Friend

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2bbl Wu-TANGerine sour

157 calories 13.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 82.23 gallons
Post Boil Size: 76.22 gallons
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: philbilly
Calories: 157 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)
Created: Monday February 27th 2023
12.0 °P
2.2 °P
5.2%
3.3
5.4
5.5
53.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Proximity - Pilsen Malt55 lb Pilsen Malt 37.5 1.8 45.8%
55 lb The Swaen - WhiteSwaen Classic55 lb WhiteSwaen Classic $ 0.81 / lb
$ 44.55 		37.7 2 45.8%
10 lb Gambrinus - Honey Malt10 lb Honey Malt $ 0.88 / lb
$ 8.80 		37 25 8.3%
120 lbs / $ 53.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Amarillo6 oz Amarillo Hops Pellet 10.4 Whirlpool 15 min 3.34 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
60 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
30 ml Lactic acid Water Agt Mash 1 hr.
50 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
gatlinburg brewery ward labs
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
40 gal Strike 170 °F 150 °F 60 min
55 gal Sparge 172 °F 168 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 71.73 gal (286.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 59.73 gal (238.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 49.5 gal (198 qt). Suggest reducing strike water volume to 2.4 gal (9.6 qt) and adding 37.5 gal (150 qt) sparge/top-off. 39.9 159.6  
Strike water volume at mash thickness of 1.33 qt/lb 39.9 159.6  
Mash volume with grains 49.5 198  
Grain absorption losses -15 -60  
Remaining sparge water volume (equipment estimates 47.08 g | 188.3 qt) 57.58 230.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 71.73 g | 286.9 qt) 82.23 328.9  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 70.23 g | 280.9 qt) 76.22 304.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 76 g | 304 qt) 70 280  
Total: 97.48 389.9
Equipment Profile Used: System Default
"2bbl Wu-TANGerine sour" Gueuze beer recipe by philbilly. All Grain, ABV 5.21%, IBU 3.34, SRM 5.42, Fermentables: (Pilsen Malt, WhiteSwaen Classic, Honey Malt) Hops: (Amarillo) Other: (Calcium Chloride (anhydrous), gypsum (calcium sulfate), Lactic acid)
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  • Last Updated: 2023-03-20 16:28 UTC