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Sour

204 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.45 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday January 28th 2022
1.063
1.007
7.4%
10.6
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Proximity - Wheat Malt5 lb Wheat Malt 39.1 3 41.7%
5 lb Malteurop - 2 Row5 lb 2 Row 34.3 2.15 41.7%
2 lb Cane Sugar2 lb Cane Sugar 46 0 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barth-Haas - Hersbrucker Spät2 oz Hersbrucker Spät Hops Leaf/Whole 2.75 Boil at 210 °F 25 min 10.59 100%
2 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains (equipment estimates 4.68 g | 18.7 qt) 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 2.43 9.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume 5.45 21.8  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 6.8 27.2
Equipment Profile Used: System Default
"Sour" Brett Beer recipe by Brewer #240869. All Grain, ABV 7.41%, IBU 10.59, SRM 4.3, Fermentables: (Wheat Malt, 2 Row, Cane Sugar) Hops: (Hersbrucker Spät)
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  • Last Updated: 2023-05-09 18:30 UTC