Sour Extract Experiment - Beer Recipe - Brewer's Friend

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Sour Extract Experiment

172 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 14.9 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jono
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday May 10th 2019
1.052
1.013
5.2%
4.3
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Liquid Malt Extract - Pilsen9.9 lb Liquid Malt Extract - Pilsen 35 2 44.6%
5 lb Liquid Malt Extract - Wheat5 lb Liquid Malt Extract - Wheat 35 3 22.5%
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 13.5%
1 lb Maltodextrin1 lb Maltodextrin 39 0 4.5%
3.30 lb Briess - Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 90 14.9%
22.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Leaf/Whole 2.8 Boil 10 min 2.4 72.7%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Leaf/Whole 6 Boil 10 min 1.93 27.3%
2.75 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.5 gal (66.01 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.5 gal (18.01 qt) sparge/top-off.    
Boil water added to kettle (equipment estimates 14.62 g | 58.5 qt) 15.12 60.5  
Volume increase from sugar/extract (early additions) 1.88 7.5  
Pre boil volume (equipment estimates 16.5 g | 66 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 14.9 g | 59.6 qt) 15.5 62  
Going into fermentor (equipment estimates 15.5 g | 62 qt) 14.9 59.6  
Total: 15.12 60.5
Equipment Profile Used: System Default
 
Notes

May 25 2019
YEAST LINEUP
5 Gal - WY3763 ROESELARE ALE BLEND - Primary
1 G - WY3278 BELGIAN LAMBIC BLEND - Primary
1 G - Blackman American Sour Blend - Primary
1 G - Blackman Belgian Sour Blend - Primary
1 G - Blackman Flemish Sour Blend - Primary
1 G - Mix of various - Primary
1G - Fermentis US-05 American Dry Ale Yeast - Primary + Omega Yeast OYL218 All the Bretts Blend in secondary

OG was 1.052 (multicolored SG meter)
FG 1.010 March 23 2020 out of barrel to fermenter

Not really any aeration into fermentors. The Belgian and Flemish overflowed, i pulled stopper and airlock and washed and replaced on day 3.

BIG rolling boil the whole time, really boiled down almost 3 Gal

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  • Last Updated: 2020-03-24 02:18 UTC