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Guestimation sour brown ale

164 calories 10.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mild
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 48% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created Monday November 25th 2013
1.051
1.004
6.2%
34.5
24.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 42.9%
10 lb American - White Wheat10 lb White Wheat 40 2.8 35.7%
2 lb German - Melanoidin2 lb Melanoidin 37 25 7.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.6%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.6%
1 lb American - Rye1 lb Rye 38 3.5 3.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1.8%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 0.9%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 0.9%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 10.1 Boil 60 min 19.91 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 30 min 10.91 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 5 min 2.83 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 2 min 0.82 25%
4 oz / 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

pitched dreggs of Jester King's ol' oi, petite prince and RU 55 along with a vile of white labs London ale yeast. Primary fermentation for 4 weeks, secondary for 4 weeks. Rerack onto 1 oz french oak chips let sit for at least two months. Longer if more sourness is desired. lower below 20 IBU for even more sourness.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-03-25 00:02 UTC
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