Andy Said So Sour Porter v3 - Beer Recipe - Brewer's Friend

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Andy Said So Sour Porter v3

206 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 7.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: DrPaulsen
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Wednesday July 5th 2017
1.062
1.016
6.1%
12.8
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 78%
2.25 lb German - Munich Light2.25 lb Munich Light 37 6 13%
9 oz United Kingdom - Dark Crystal 80L9 oz Dark Crystal 80L 33 80 3.2%
10 oz German - Melanoidin10 oz Melanoidin 37 25 3.6%
3 oz American - Chocolate3 oz Chocolate 29 350 1.1%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 1.1%
277 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Horizon12 g Horizon Hops Pellet 12.5 Boil 60 min 12.82 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 each Whirlflock Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
12 each Oxygen Other Primary --
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 324 B cells required
Barrel Bugs & Brett Lambicus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 324 B cells required
$ 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
32.3 qt Beta/Saccharification Rest Infusion -- 148 °F 30 min
Alpha/Dextrinization Rest Temperature -- 162 °F 45 min
32.3 qt Sparge Fly Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.3 gal (49.2 qt). Suggest reducing initial water volume to 10.62 gal (42.46 qt) and adding 0.3 gal (1.2 qt) sparge/top-off. 10.91 43.7  
Total strike volume 10.91 43.7  
Mash volume with grains 12.3 49.2  
Grain absorption losses -2.16 -8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.02 g | 36.1 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 6.98 g | 27.9 qt) 7.5 30  
Estimated amount in fermentor 7.5 30  
Total: 10.91 43.7
Equipment Profile Used: System Default
 
Notes

A sour brown porter, based on a random drunken idea from Andrew and a sour brown porter recipe from The Mad Fermentationist. After primary fermentation is complete, transfer to the sour barrel for 6 months of aging. Maybe finish on cherries?

Goal is a big burly brown porter that can stand up to months of barrel aging and leave enough dextrins for the secondary funktification.

http://www.themadfermentationist.com/2011/01/sour-brown-barrel-day-3.html

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  • Last Updated: 2017-07-06 03:08 UTC