Andy Said So Sour Porter v5 - Beer Recipe - Brewer's Friend

Andy Said So Sour Porter v5

202 calories 20.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: DrPaulsen
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday December 1st 2018
1.061
1.015
6.0%
14.5
15.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 75.4%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 15.7%
8 oz United Kingdom - Dark Crystal 80L8 oz Dark Crystal 80L 33 80 3.1%
9 oz German - Melanoidin9 oz Melanoidin 37 25 3.5%
2.50 oz American - Chocolate2.5 oz Chocolate 29 350 1%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 1.2%
254.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Horizon12 g Horizon Hops Pellet 12.5 Boil 60 min 14.49 100%
12 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.1 qt Beta/Saccharification Rest Infusion -- 148 °F 30 min
Alpha/Dextrinization Rest Temperature -- 162 °F 45 min
29.1 qt Sparge Fly Sparge -- 170 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
1 each Whirlflock Fining Boil 15 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
Barrel Bugs & Brett Lambicus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

A sour brown porter, based on a random drunken idea from Andrew and a sour brown porter recipe from The Mad Fermentationist. After primary fermentation is complete, transfer to the sour barrel for 6 months of aging. Maybe finish on cherries?

Goal is a big burly brown porter that can stand up to months of barrel aging and leave enough dextrins for the secondary funktification.

http://www.themadfermentationist.com/2011/01/sour-brown-barrel-day-3.html

View Count: 226
Brew Count: 0
Last Updated: 2021-05-12 21:54 UTC

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