Sour base - Beer Recipe - Brewer's Friend

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Sour base

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 185 gallons (fermentor volume)
Pre Boil Size: 150 gallons
Post Boil Size: 140 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HHA
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday December 30th 2020
1.056
1.013
5.7%
0.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Briess - White Wheat Malt50 lb White Wheat Malt 39.1 2.5 13.3%
50 lb Briess - Pilsen Malt 2-Row50 lb Pilsen Malt 2-Row 37 1.2 13.3%
250 lb Briess - Pale Ale Malt 2-Row250 lb Pale Ale Malt 2-Row 36.8 3.5 66.7%
25 lb Sugar Creek Malt - Oats25 lb Oats 28.8 3.5 6.7%
375 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash --
42 lb raspberries Flavor Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 3384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 141.5 gal (566 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 129.5 gal (518 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 194.06 gal (776.25 qt) 164.06 656.3  
Strike water volume at mash thickness of 1.75 qt/lb 164.06 656.3  
Mash volume with grains (equipment estimates 149.06 g | 596.3 qt) 194.06 776.3  
Grain absorption losses -46.88 -187.5  
Remaining sparge water volume (equipment estimates 24.56 g | 98.3 qt) 33.06 132.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 141.5 g | 566 qt) 150 600  
Boil off losses -1.5 -6  
Post boil Volume 140 560  
Top off amount 45 180  
Going into fermentor 185 740  
Total: 197.13 788.5
Equipment Profile Used: System Default
"Sour base" Specialty Fruit Beer recipe by HHA. All Grain, ABV 5.65%, IBU 0, SRM 5.22, Fermentables: (White Wheat Malt, Pilsen Malt 2-Row, Pale Ale Malt 2-Row, Oats) Other: (Calcium Chloride (anhydrous), raspberries)
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  • Last Updated: 2024-09-10 14:49 UTC