MHTG Sour barrel project - Beer Recipe - Brewer's Friend

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MHTG Sour barrel project

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott Peters
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday September 17th 2015
1.062
1.011
6.7%
11.2
23.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 82.1%
1 lb Belgian - Special B1 lb Special B 34 115 8.2%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 8.2%
3 oz Belgian - De-Bittered Black3 oz De-Bittered Black 34 566 1.5%
12.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 5 min 11.18 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Madison, Wi - Well 17 - 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 46 18 47 51 344
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.57 18.3  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.77 31.1
Equipment Profile Used: System Default
 
Notes

This is the recipe for an MHTG sour barrel project. 10 people will separately brew 5 gallon batches. Then we will combine them together and let is sour for about a year.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-17 18:23 UTC