Christmas Barrel Sour Brown Ale 21 - Beer Recipe - Brewer's Friend

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Christmas Barrel Sour Brown Ale 21

9026 calories 745.4 g 20 qt
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 9026 calories (Per 20qt)
Carbs: 745.4 g (Per 20qt)
Created: Saturday September 4th 2021
1.052
1.008
5.8%
14.0
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 47.8%
3 lb Avangard - Light Munich3 lb Light Munich 37 8 13%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 8.7%
3 lb Belgian - Special B3 lb Special B 34 115 13%
2 lb Simpsons - Golden Naked Oats2 lb Golden Naked Oats 27 7 8.7%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 4.3%
1 lb Weyermann - CaraRed1 lb CaraRed 35 19.3 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz (2.3AA)2 oz Saaz (2.3AA) Hops Pellet 2.3 First Wort at 202 °F 0 min 7.31 50%
2 oz Saaz (2.3AA)2 oz Saaz (2.3AA) Hops Pellet 2.3 Boil at 202 °F 60 min 6.64 50%
4 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered tap water + CaCl + Lactic Acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 8.59 g | 34.4 qt) 9.94 39.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

This is a sour brown ale. Pitched with Philly Sour yeast, then after 5 days is transferred to a 10 gallon rye whiskey barrel with a pack of the Roeselare blend of yeast, bacteria, and brett. It will be aged for 2.5 months. After 2 months it will be seasoned to taste with fruit and/or spices.

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  • Last Updated: 2021-09-08 18:06 UTC