2 way golden sour - Beer Recipe - Brewer's Friend

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2 way golden sour

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday February 18th 2016
1.050
1.012
5.1%
4.3
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 52.6%
3 kg German - Pale Wheat3 kg Pale Wheat 39 1.5 31.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.3%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 5.3%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 5.3%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 4.26 100%
20 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 90 min
Infusion -- 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.65 L. Suggest reducing initial water volume to 45.4 L and adding 13.25 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 23.8
Mash volume with grains 30
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 45.3 L) 42.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.7 L) 56
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Going into fermentor 50
Total: 66.4  
Equipment Profile Used: System Default
 
Notes

After 10 min boil 25 liters is chiled to 40c. Lacto brevis 1.2 L starter is added. Wort is held at 35c + for 48 h. Then boiled for 60 min with lost of late citrus hops. Beer is then fermented with wlp 670.
Rest of the beer is boiled 90 min with smal hop addition 4-7 ibu. Fermented with us 05 before entering the sour solera.

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  • Last Updated: 2016-02-18 20:05 UTC