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Sour Ale

203 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gentlemalt
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Thursday February 22nd 2018
1.066
1.015
6.8%
9.4
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 37%
2 kg German - Vienna2 kg Vienna 37 4 37%
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 18.5%
0.30 kg United Kingdom - Crystal 50L0.3 kg Crystal 50L 34 50 5.6%
0.10 kg German - CaraAroma0.1 kg CaraAroma 34 130 1.9%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 60 min 9.35 100%
15 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
-
Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 13.9 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Mash 66-68C - 40 min, MashOut - 78C.
First boiling 15 min (just to kill all bacterial, wild yeast), chill down to 33C than infected by Lacto (400ml starter), After 3 days, once PH fell down to 3-3.5PH, second boil with 15g Fuggles. Starter Brett 500ml
OG - 15.4 Brix; FG - 2.5Plato. PF - 9days; SF - 11 days

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  • Last Updated: 2018-02-22 20:07 UTC