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Holiday Sour

222 calories 22 carbs
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Monday December 30th 2019
1.067
1.016
6.63%
6.64
3.78
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.5 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 68.7%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 24.2%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
6 oz Maltodextrin6 oz Maltodextrin - (late addition) 39 0 3%
12.38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 8 Boil 60 min 6.64 100%
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Infusion 155 °F 60 min
qt Mashout Temperature 170 °F 10 min
8 qt Batch Sparge 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - F08 Sour Batch Kidz
Amount:
1
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
68 - 76 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.73 34.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Remaining sparge water volume 4.23 16.9  
Grain absorption losses -1.5 -6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.98 27.9  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.01 -0  
Amount going into fermentor 5.5 22  
Total: 8.73 34.9
 
Notes

Rack onto 3 lbs cherries & 3 lbs raspberries after fermenting for 12 months. Allow to age for another six months before bottling with champagne or other dry bottling yeast.

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  • Last Updated: 2020-01-03 00:43 UTC