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Torrance Red Sour

206 calories
Method: BIAB
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Boil Size: 5.5 gallons
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Reevesie
Calories: 206 calories (Per 12oz)
Share: <EMBED>
1.062
1.016
6.1%
15.06
14.25
5.5
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 38.9%
3.5 lb American - Vienna3.5 lb Vienna 35 4 38.9%
12 oz American - Wheat12 oz Wheat 38 1.8 8.3%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 4.2%
6 oz Belgian - Special B6 oz Special B 34 115 4.2%
8 oz Briess - Rye Malt8 oz Rye Malt 36.8 3.7 5.6%
9 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 30 min 15.06
 
Mash Guidelines
Amount Description Type Temp Time
3 galStrike165 °F60 min
3 galSparge175 °F10 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Irish Moss Fining Boil 15 min.
5 each FermCapS Other Boil 1 hr.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1/2c       CO2 Level: 2.25 Volumes
 
Target Water Profile: Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 19 97 98 176 106
Mash Chemistry and Brewing Water Calculator
 
Notes
I put 2 quarts of Muscat sour culture on the wort with the Belgian yeast. I am planning on adding oak cubes soaked in red wine after about 3-4 months and about 1 month before bottling/blending. It all depends on how this sours up. Full Krausen in 4 hours or so. Way cool.

My Sour Angels was really nice after about 5 1/2 months of age with this culture. That is a Berliner Weiss malt bill with Kolsch yeast and the Muscat culture.
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View Count: 28
Brew Count: 0
Last Updated: 2019-06-24 02:43 UTC
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