Strawberry Rhubarb Sour - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb Sour

136 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trevor
Hop Utilization: 96%
Calories: 136 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Monday March 9th 2020
1.042
1.006
4.7%
5.3
11.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 31.3%
0.50 lb Munich - 60L0.5 lb Munich - 60L 33 60 6.3%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 12.5%
0.30 lb Belgian - Aromatic0.3 lb Aromatic 33 38 3.8%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 3.1%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 3.1%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 3.1%
0.75 lb Candi Syrup - Belgian Candi Syrup - Brun Foncé0.75 lb Belgian Candi Syrup - Brun Foncé 42 22 9.4%
2.20 lb Briess - DME Golden Light2.2 lb DME Golden Light 44.6 4 27.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.28 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
5 g Gypsum Water Agt Sparge 0 min.
9 g Baking Soda Water Agt Sparge 0 min.
2 oz Phosphoric acid Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 10 min.
16 oz Strawberry Rhubarb Puree Water Agt Bottling 180 days
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 297 B cells required
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 297 B cells required
- Brussels Pedio
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 167 °F 152 °F 60 min
7.4 qt Sparge 175 °F -- 20 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.26 5.1  
Mash volume with grains (equipment estimates 1.47 g | 5.9 qt) 1.67 6.7  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) 6.89 27.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 8.16 32.6
Equipment Profile Used: System Default
"Strawberry Rhubarb Sour" Flanders Brown Ale/Oud Bruin beer recipe by Trevor. All Grain, ABV 4.68%, IBU 5.28, SRM 11.66, Fermentables: (Pilsner, Munich - 60L, Oat Malt, Aromatic, CaraMunich, Melanoidin, Special B, Belgian Candi Syrup - Brun Foncé, DME Golden Light) Hops: (Domestic Hallertau) Other: (Calcium Chloride (anhydrous), Gypsum, Baking Soda, Phosphoric acid, Whirlfloc, Strawberry Rhubarb Puree)
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  • Last Updated: 2021-01-26 20:20 UTC