In a Taproom Funk - Beer Recipe - Brewer's Friend

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In a Taproom Funk

208 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Efficiency: 67% (brew house)
Source: Graysen B
Calories: 208 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday June 1st 2018
15.3 °P
4.3 °P
6.0%
24.8
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 53.4%
2 lb American - White Wheat2 lb White Wheat 40 2.8 15.3%
0.60 lb Rolled Oats0.6 lb Rolled Oats 33 2.2 4.6%
2 lb German - Melanoidin2 lb Melanoidin 37 25 15.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
1 lb German - CaraRed1 lb CaraRed 34 20 7.6%
13.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 60 min 19.89 44.4%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 15 min 4.86 55.6%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast Nutrient Other Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Gruezen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 20 33 50 157 81
Gypsum 3g
Epsom salt 1.5g
Calcium Chloride 1g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.8 qt Strike mash Infusion -- 168 °F 60 min
21.2 qt Batch sparge Sparge -- 170 °F 18 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.36 17.4  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Sour using lacto Deubrekki to about 3.1-3.3

2 smack packs ale yeast

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  • Public: Yup, Shared
  • Last Updated: 2018-06-07 19:29 UTC