#006 New England-Style Sour Beer - Beer Recipe - Brewer's Friend

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#006 New England-Style Sour Beer

134 calories 12.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Experimental Beer
Boil Time: 20 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Jon
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Monday February 19th 2018
1.041
1.008
4.3%
57.0
2.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 oz American - White Wheat16 oz White Wheat 40 2.8 17.4%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 13%
16 oz US - Pale 2-Row16 oz Pale 2-Row 37 1.8 17.4%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 52.2%
92 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Leaf/Whole 15.5 Boil 30 min 21.33 8.3%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 170 °F 30 min 35.67 33.3%
0.75 oz Amarillo0.75 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 7 days 12.5%
0.75 oz Citra0.75 oz Citra Hops Leaf/Whole 11 Dry Hop 7 days 12.5%
2 oz Galaxy2 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 0 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.6 oz       CO2 Level: 0 Volumes
 
Target Water Profile
Redwood City, CA, USA (2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 4 11 9 16 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Steeping 60 °F 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.88 g | 23.5 qt) 5.36 21.4  
Mash volume with grains (equipment estimates 5.88 g | 23.5 qt) 5.58 22.3  
Grain absorption losses (steeping) -0.34 -1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 5.25 21  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.44 21.7
Equipment Profile Used: System Default
"#006 New England-Style Sour Beer" Experimental Beer recipe by Jon. Partial Mash, ABV 4.29%, IBU 57, SRM 2.65, Fermentables: (White Wheat, Flaked Wheat, Pale 2-Row, Dry Malt Extract - Pilsen) Hops: (CTZ, Mosaic, Amarillo, Citra, Galaxy) Other: (Whirlfloc)
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  • Last Updated: 2021-11-22 21:07 UTC