Trial Sour - Beer Recipe - Brewer's Friend

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Trial Sour

182 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday March 24th 2018
1.055
1.014
5.4%
11.2
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 66.7%
1 lb United Kingdom - Munich1 lb Munich 37 6 6.7%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 13.3%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 45 min 6.27 37.5%
0.50 oz czech0.5 oz czech Hops Pellet 3.3 Boil 45 min 4.93 62.5%
0.80 oz / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.66 g | 38.6 qt) 9.13 36.5  
Mash volume with grains (equipment estimates 10.86 g | 43.4 qt) 10.33 41.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Start 4/4/18
Add dregs from Tart of Darkness

Hit 1.056 OG

Forgot to add hops, like a moron.
4/5/18: syphoned between half and one gallons off, mixed with slightly over half gallon of water, added .5 oz cascade 6.3AA and 0.5oz Czech 3.3AA, boiled down to same amount removed over 45 minutes, cooled, and syphoned back. Hopefully, that put it around 5-10IBU?

4/8/18: dumped dregs from Crooked Stave Brett Saison

4/16/18: SG 1.024

4/21/18: dumped dregs from CS petite sour (marionberries)

Late April, SG 1.020, presumed end of primary.

~5/7/18: SG 1.016
5/25/18: ~1oz hungarian oak cubes added
6/6/18: SG 1.016, pH 3.65

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  • Last Updated: 2018-06-06 21:54 UTC