Pale Brett Sour - Beer Recipe - Brewer's Friend

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Pale Brett Sour

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.66 gallons
Post Boil Size: 5.66 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday September 27th 2019
1.066
1.013
7.0%
9.4
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 78.6%
3 lb American - Wheat3 lb Wheat 38 1.8 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 66.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 9.35 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion -- 152 °F 90 min
2.16 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.29 g | 9.2 qt) 2.41 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 5.66 22.6  
Boil off losses    
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.66 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.66 g | 22.6 qt) 5.5 22  
Total: 7.66 30.6
Equipment Profile Used: System Default
"Pale Brett Sour" Mixed-Fermentation Sour Beer recipe by bbesser. All Grain, ABV 6.99%, IBU 9.35, SRM 3.98, Fermentables: (Pilsner, Wheat) Hops: (Mandarina Bavaria) Other: (Calcium Chloride (dihydrate), Gypsum, Table Salt, Lactic acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-27 19:59 UTC