Brown Sour - Beer Recipe - Brewer's Friend

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Brown Sour

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Saturday November 30th 2019
1.056
1.014
5.6%
15.7
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 90.9%
1 kg German - CaraMunich III1 kg German - CaraMunich III 34 57 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Brewmaster - Czech Saaz50 g Czech Saaz Hops Pellet 5.8 Boil 60 min 15.74 100%
50 g / $ 0.00
 
Yeast
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Optimum Temp:
32 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 1.65 Volumes
 
Target Water Profile
Charlottetown
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
campden tablet
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.95 L. Suggest reducing initial water volume to 45.4 L and adding 4.55 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27.5
Mash volume with grains (equipment estimates 32.8 L) 34.8
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 34.4 L) 34.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 44
Top off amount 2
Going into fermentor 46
Total: 61.9  
Equipment Profile Used: System Default
 
Notes

Our standard Kettle sour, pushed as far as reasonable.
Primary through high krousen US-05
A rouse and add in Brett for remaining fermentation
Lets add 1kg plumbs to at this point.

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  • Last Updated: 2019-11-30 18:52 UTC