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Torrance Red Sour

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Reevesie
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday June 4th 2019
1.062
1.016
6.1%
15.1
14.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 38.9%
3.50 lb American - Vienna3.5 lb Vienna 35 4 38.9%
12 oz American - Wheat12 oz Wheat 38 1.8 8.3%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 4.2%
6 oz Belgian - Special B6 oz Special B 34 115 4.2%
8 oz Briess - Rye Malt8 oz Rye Malt 36.8 3.7 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 30 min 15.06 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
5 each FermCapS Other Boil 1 hr.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1/2c       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 19 97 98 176 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike -- 165 °F 60 min
3 gal Sparge -- 175 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.5 g | 18 qt) 4.25 17  
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

I put 2 quarts of Muscat sour culture on the wort with the Belgian yeast. I am planning on adding oak cubes soaked in red wine after about 3-4 months and about 1 month before bottling/blending. It all depends on how this sours up. Full Krausen in 4 hours or so. Way cool.

My Sour Angels was really nice after about 5 1/2 months of age with this culture. That is a Berliner Weiss malt bill with Kolsch yeast and the Muscat culture.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-23 21:51 UTC