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The Rare Barrel Golden Sour

147.43 calories 11.15 g
Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Goodwin (Cofounder The Rare Barrel)
Calories: (Per )
Carbs: (Per )
URL: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Created Sunday May 21st 2017
1.049
1.006
5.7%
1.42
11.32
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 70.6%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 11.8%
0.25 kg Belgian - Aromatic0.25 kg Aromatic 33 38 5.9%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 5.9%
0.25 kg German - Spelt Malt0.25 kg Spelt Malt 37 2 5.9%
4.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Strisselspalt3.5 g Strisselspalt Hops Pellet 2.5 Boil 60 min 1.42 100%
3.5 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 63 °C 90 min
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Total mash water needed 33.3
Strike water volume at mash thickness of 3 L/kg 12.8
Remaining sparge water volume 20.5
Grain absorption losses -4.3
Mash Lauter Tun dead space -1
Amount going into kettle 28
Boil off losses -9
Hops absorption losses -0
Amount going into fermentor 19
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

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  • Public: Yup, Shared
  • Last Updated: 2017-05-21 23:21 UTC