Golden Sour Base - Beer Recipe - Brewer's Friend

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Golden Sour Base

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dylan Oswalt
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Thursday June 6th 2019
1.048
1.009
5.1%
1.4
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 70.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.1%
9 oz American - Aromatic Malt9 oz Aromatic Malt 35 20 5.7%
9 oz Flaked Oats9 oz Flaked Oats 33 2.2 5.7%
9 oz German - Spelt Malt9 oz Spelt Malt 37 2 5.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.5%
159 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Saaz0.1 oz Saaz Hops Pellet 3.5 Boil 60 min 1.38 100%
0.10 oz / $ 0.00
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
70 - 100 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Med/Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.35 17.4  
Mash volume with grains 5.14 20.6  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 36
Equipment Profile Used: System Default
"Golden Sour Base" Wild Specialty Beer recipe by Dylan Oswalt. All Grain, ABV 5.09%, IBU 1.38, SRM 4.76, Fermentables: (Pilsner, White Wheat, Aromatic Malt, Flaked Oats, Spelt Malt, Acidulated Malt) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-06 18:47 UTC