Sour Session 2 APA - Beer Recipe - Brewer's Friend

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Sour Session 2 APA

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 20 min
Batch Size: 4.7 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday March 14th 2017
1.051
1.010
5.4%
17.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 77.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 13 First Wort 0 min 16.26 12.5%
0.50 oz citra0.5 oz citra Hops Pellet 11 Boil 1 min 0.98 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 25%
1 oz citra1 oz citra Hops Pellet 11 Dry Hop 5 days 25%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash: 1 tsp each : CaSO4 , CaCl2
RA: -95

Sparge: acid to pH 5.4-5.5 (1 tsp acid per gallon)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt at 164 Infusion -- 154 °F 60 min
8.5 qt at 170 Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.66 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.66 qt/lb 3.74 14.9  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 2.64 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 5 20  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.7 18.8  
Going into fermentor 4.7 18.8  
Total: 6.38 25.5
Equipment Profile Used: System Default
 
Notes

first run: 15- 4.5 = 11.5 qt
sparge: 20- 11.5 = 8.5 qt
mash pH: 5.6
kettle pH: 5.6
kettle sour 100-120F for 3-4 days
pH:3.5
OG: 1.051
FG: 1.009-1.010

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  • Last Updated: 2017-03-30 17:47 UTC