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Belgian oats/rye parial mash sour

177 calories 10.6 g 12 oz
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 80% (brew house)
Source: rrenaud
Calories: 177 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created Saturday October 14th 2017
1.055
1.003
6.8%
5.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 45.7%
7 lb American - Rye7 lb Rye 38 3.5 20%
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 17.1%
6 lb Flaked Oats6 lb Flaked Oats 33 2.2 17.1%
35 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Leaf/Whole 4 Boil 90 min 5.43 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
48 qt Infusion 160 °F 60 min
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Repitch yeast bay sour melange.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Be256 for primary.

Sparging was a pain. Less rye/oats next time.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-17 13:04 UTC
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