Knucklesucker Sour III - Beer Recipe - Brewer's Friend

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Knucklesucker Sour III

152 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Tart Ale
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.52 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday July 2nd 2022
1.047
1.006
5.4%
14.9
3.6
5.3
10.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Canada Malting - CMC 2-ROW MALT3 lb CMC 2-ROW MALT $ 1.00 / lb
$ 3.00 		36 1.75 42.9%
2 lb Canada Malting - WHITE WHEAT MALT2 lb WHITE WHEAT MALT $ 2.00 / lb
$ 4.00 		38.1 3.5 28.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 0.15 / oz
$ 3.60 		33 2.2 21.4%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 7.1%
7 lbs / $ 10.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 6.1 Boil 60 min 14.9 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.6 psi       Temp: 33 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Saltair 2018
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
5.25 gal Strike 156 °F 152 °F 45 min
Mash out Temperature 152 °F 168 °F 15 min
1 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 81 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 4.06 16.3  
Mash volume with grains 4.58 18.3  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 2.73 g | 10.9 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 5.52 22.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 4.25 17  
Total: 6.55 26.2
Equipment Profile Used: System Default
"Knucklesucker Sour III" Tart Ale beer recipe by badbadmojo. All Grain, ABV 5.38%, IBU 14.9, SRM 3.63, Fermentables: ( CMC 2-ROW MALT, WHITE WHEAT MALT, Flaked Oats, Cane Sugar) Hops: (Mandarina Bavaria) Other: (Lactic acid, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2022-07-02 14:22 UTC