Sour Belgian Brown - Beer Recipe - Brewer's Friend

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Sour Belgian Brown

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Michael McCurdy and Daniel Langmaid
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday May 8th 2014
1.061
1.011
6.5%
13.0
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 62.1%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 19.4%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 5.8%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.9%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 3.9%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Leaf/Whole 15.6 Boil 60 min 12.97 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirfloc Other Boil 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
Danstar Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 151 °F 75 min
24 qt Fly Sparge -- 175 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.86 15.5  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.01 g | 32 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.86 43.4
Equipment Profile Used: System Default
 
Notes

Brewed 5/11/14. Sparge water use .9ml of acid. Not doing water adjustments or trying to correct mash pH this brew. Strike water was 166F which hit about 153F. I recirculated 2 gallons and hit 151F, supposed to be 150F but oh well. pH was 5.2 without any adjustment. Sparge runnings never went past 3 brix. Boiling for 90 min but only 60min with hops. Kettle efficiency was 90%. Decided to pitch on top of my Golden Strong cake which used the desired yeast. Didn't boil off quite as much so a bit left in the kettle. Maybe a quart or so. I got much better efficiency than I thought. Maybe because of a slower sparge. By morning the brew was sitting at 69F with little activity. Guess the 550 wasn't very active anymore. I pitched 2 packets of Danstar Belle Saison that I didn't rehydrate first. Hopefully that is enough yeast. Bottled this on 2/22/15 at 2.5 volumes. Bottle code SRB.

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  • Last Updated: 2015-02-23 03:41 UTC