sour dicks - Beer Recipe - Brewer's Friend

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sour dicks

204 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK
No Chill: 20 minute extended hop boil time
Calories: 204 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Sunday August 16th 2020
1.066
1.018
6.3%
10.0
4.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 82%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 16.4%
100 g Belgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 1.6%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Yakima Chief Hops - MT Hood18 g MT Hood Hops Pellet 5.3 Boil at 100 °C 18 min 9.95 100%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Mango pure Other Secondary 4 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
South Perth, Western Australia, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 7 72 116 25 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature -- 68 °C --
15 L Sparge -- 68 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 12.7 L) 12.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.7 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
leave the wort at 35CËšuntil Ph drops to 3.8/3.9


Final PH: 3.8/3.9

CO2 level 2.8 vols.

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  • Last Updated: 2020-09-05 17:23 UTC