Sourdough Ale - Beer Recipe - Brewer's Friend

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Sourdough Ale

215 calories 22.1 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bryce Grebitus
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Tuesday October 13th 2020
1.065
1.016
6.4%
24.5
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 55.6%
5 lb Briess - Bonlander Munich Malt 10L5 lb Bonlander Munich Malt 10L 35.9 10 27.8%
2 lb United Kingdom - Crystal Rye2 lb Crystal Rye 33 90 11.1%
1 lb German - Melanoidin1 lb Melanoidin 37 25 5.6%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 11.41 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.77 25%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 4 25%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 1 min 0.35 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
- sourdough starter
Amount:
10 Ounces
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal -- 154 °F 75 min
2 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 4.78 g | 19.1 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.03 g | 36.1 qt) 8.5 34  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 7 g | 28 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.5 g | 30 qt) 7 28  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

Split batch in two:

4 gallons: wyeast 007 german ale & 2 oz. sourdough starter

3 gallons: 10oz sourdough starter

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  • Public: Yup, Shared
  • Last Updated: 2020-10-13 04:00 UTC