Dark sour - ish - Beer Recipe - Brewer's Friend

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Dark sour - ish

166 calories 8.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 166 calories (Per 330ml)
Carbs: 8.6 g (Per 330ml)
Created: Sunday September 13th 2020
1.056
1.001
7.1%
0.0
19.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Belgian Pilsner Malt5 kg Belgian Pilsner Malt 37 1.6 67.4%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 27%
0.14 kg Weyermann - Carafa III0.14 kg Carafa III 32 525 1.9%
0.14 kg German - Chocolate Rye0.14 kg Chocolate Rye 31 240 1.9%
0.14 kg Belgian - Special B0.14 kg Special B 34 115 1.9%
7.42 kg / $ 0.00
 
Yeast
- House Souring Culture
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Fikkersdries Gelderland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L 71 °C 65 °C 60 min
15 L Batch Sparge 75 °C 70 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.3
Mash volume with grains 27.2
Grain absorption losses -7.4
Remaining sparge water volume 4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 18
Boil off losses -5.7
Post boil volume (equipment estimates 12.3 L) 26
Estimated amount in fermentor 26
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

20 liter fermented with my house culture, with added wild yeast cultured from raspberries and Lactobacillus Plantarum.

No hops added, this needs to get as sour as possible.

5 liter left overnight in open fermentation bucket for spontaneous fermentation (first cooled to 55C to prevent melting of ferm. bucket.).

Hope this ferments down to 1.000, then 7% ish alcohol.

Once fermentation starts will be oaked with 1 gram/liter of american oak.

The chocolate/roast tones would do well with some forest fruits i guess. Add this in a few months.


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  • Last Updated: 2020-09-18 15:06 UTC