House Sour Base - Beer Recipe - Brewer's Friend

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House Sour Base

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday July 6th 2020
1.058
1.014
5.8%
10.8
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 26.5%
13 lb American - Vienna13 lb Vienna 35 4 26.5%
13 lb Belgian - Munich13 lb Munich 38 6 26.5%
4 lb German - CaraMunich II4 lb CaraMunich II 34 46 8.2%
4 lb Belgian - Special B4 lb Special B 34 115 8.2%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 2%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 2%
49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.1 Boil 60 min 5.7 50%
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Boil 60 min 5.15 50%
4 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 810 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 810 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.65 gal (86.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.65 gal (38.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.3 gal (89.18 qt). Suggest reducing strike water volume to 8.08 gal (32.32 qt) and adding 10.3 gal (41.18 qt) sparge/top-off. 18.38 73.5  
Strike water volume at mash thickness of 1.5 qt/lb 18.38 73.5  
Mash volume with grains 22.3 89.2  
Grain absorption losses -6.13 -24.5  
Remaining sparge water volume (equipment estimates 9.65 g | 38.6 qt) 10 40  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.65 g | 86.6 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.5 82  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.5 g | 82 qt) 20 80  
Total: 28.38 113.5
Equipment Profile Used: System Default
"House Sour Base" Flanders Red Ale beer recipe by Joshodoty. All Grain, ABV 5.79%, IBU 10.84, SRM 20.62, Fermentables: (Pale 2-Row, Vienna, Munich, CaraMunich II, Special B, Red Wheat, Caramel Malt - 120L) Hops: (Domestic Hallertau, Saaz)
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  • Last Updated: 2020-07-06 22:40 UTC