Simple Sour - Beer Recipe - Brewer's Friend

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Simple Sour

117 calories 10.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.13 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10.7 g (Per 12oz)
Created: Thursday August 23rd 2018
1.036
1.007
3.8%
11.9
2.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner 38 1.8 56%
1.75 lb American - White Wheat1.75 lb White Wheat 40 2.8 28%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 4%
0.75 lb German - Vienna0.75 lb Vienna 37 4 12%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.2 Boil 30 min 5 20%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 8.5 Whirlpool at 175 °F 15 min 6.95 80%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil --
2 ml Lactic acid Water Agt Mash --
2.50 g Calcium Chloride Water Agt Mash --
2.50 g Gypsum Water Agt Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
omega lacto
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brooklyn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 1 12 60 60 19
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Infusion -- 154 °F 60 min
15 qt Sparge -- 168 °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 3.13 12.5  
Mash volume with grains 3.63 14.5  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.04 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 6.13 24.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 7.16 28.6
Equipment Profile Used: System Default
"Simple Sour" Fruit Beer recipe by Barter & Trade. All Grain, ABV 3.77%, IBU 11.94, SRM 2.92, Fermentables: (Floor-Malted Bohemian Pilsner, White Wheat, Carapils (Dextrine Malt), Vienna) Hops: (Saaz, Hallertau Blanc) Other: (Whirlfloc, Lactic acid, Calcium Chloride, Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-06 17:55 UTC