golden sour - Beer Recipe - Brewer's Friend

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golden sour

155 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Thursday March 26th 2020
1.048
1.006
5.5%
1.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.69 lb American - Pilsner7.69 lb Pilsner 37 1.8 69.9%
1.45 lb American - Wheat1.45 lb Wheat 38 1.8 13.2%
0.56 lb American - Aromatic Malt0.5625 lb Aromatic Malt - (late boil kettle addition) 35 20 5.1%
0.65 lb German - Spelt Malt0.653125 lb Spelt Malt 37 2 5.9%
0.65 lb Flaked Oats0.653125 lb Flaked Oats 33 2.2 5.9%
11.01 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Hallertau Mittelfruh2 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 1.11 100%
2 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 12 211 36 8 49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.63 g | 30.5 qt) 7.93 31.7  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 8.81 35.2  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Volume into fermentor 5 20  
Total: 7.93 31.7
Equipment Profile Used: System Default
"golden sour" Brett Beer recipe by petrichor brewing co. BIAB, ABV 5.53%, IBU 1.11, SRM 5.15, Fermentables: (Pilsner, Wheat, Aromatic Malt, Spelt Malt, Flaked Oats) Hops: (Hallertau Mittelfruh)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-26 19:43 UTC