Summer Sours 2021 - Beer Recipe - Brewer's Friend

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Summer Sours 2021

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.75 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Tuesday June 15th 2021
1.063
1.015
6.3%
22.0
7.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 58.8%
9 lb American - Wheat9 lb Wheat 38 1.8 35.3%
1.50 lb American - Victory1.5 lb Victory 34 28 5.9%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 30 min 20.82 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 1.22 50%
2 oz / $ 0.00
 
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) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Los Altos CA, USA; Glacier Reverse Osmosis
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
9.56 gal Strike 164 °F 152 °F 60 min
5.78 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 11.75 47  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 15.19 60.8
Equipment Profile Used: System Default
 
Notes

Double batch. Split into strawberry rhubarb and whiskey sour barrel aged. Kettle sour method

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  • Last Updated: 2021-06-15 12:14 UTC