Rhubarb, Peach, Black Tea Sour (with oak) - Beer Recipe - Brewer's Friend

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Rhubarb, Peach, Black Tea Sour (with oak)

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday January 27th 2019
1.052
1.012
5.2%
0.0
4.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 70%
2.50 lb Rice Syrup Solids2.5 lb Rice Syrup Solids - (late boil kettle addition) 37 1 25%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5%
10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Pureed Rhubarb Flavor Secondary 3 days
5 lb pureed peaches Flavor Secondary 3 days
2 qt Brewed Black Tea Flavor Secondary 3 days
0.50 each american white oak spiral (light) Flavor Mash --
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
2 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 0 96 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.75 qt Infusion -- 155 °F 60 min
4.8 gal Sparge -- 200 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.67 g | 22.7 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -0.38 -1.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.19 28.8
Equipment Profile Used: System Default
 
Notes


-Collect wort in sterilized carboy after mash

-When wort cools to 100-110 degrees, inoculate with lacto

-Hold wort at 80-100 degrees for 3 days

-Boil wort

-Chill wort to 60 degrees

-Inoculate with sach

-After 3 days of fermentation, add rhubarb, peaches, tea, and oak

-transfer to keg with co2

-carbonate high

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  • Public: Yup, Shared
  • Last Updated: 2019-01-27 17:40 UTC