#48 B2 Sour Solera Project Batch 2 - All Grain - Beer Recipe - Brewer's Friend

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#48 B2 Sour Solera Project Batch 2 - All Grain

145 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday June 16th 2018
1.045
1.005
5.3%
6.9
6.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 50%
1 lb American - Wheat1 lb Wheat 38 1.8 12.5%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 6.3%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 6.3%
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat 42 3 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Columbus0.2 oz Columbus Hops Pellet 13.5 Boil 30 min 6.9 100%
0.20 oz / $ 0.00
 
Yeast
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Sacc yeast - TBD
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 158 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3 12  
Mash volume with grains 3.48 13.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 1.34 5.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 4.34 17.4
Equipment Profile Used: System Default
 
Notes

tablespoon of whole wheat flour - last 10 minutes of boil?

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  • Last Updated: 2018-10-14 16:31 UTC