Barrel-Aged Sour - Beer Recipe - Brewer's Friend

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Barrel-Aged Sour

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday September 9th 2022
1.059
1.010
6.5%
8.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dingemans - Belgian Pilsner Malt4 lb Belgian Pilsner Malt 37 1.6 38.1%
3 lb Rahr - Standard 2-Row3 lb Standard 2-Row 36.8 1.8 28.6%
2 lb Root Shoot Malting - White Wheat2 lb White Wheat 38 2.4 19%
0.50 lb Weyermann - Carapils0.5 lb Carapils 34.5 2.1 4.8%
1 lb Rahr - Unmalted Wheat1 lb Unmalted Wheat 34.5 2.5 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 8.06 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Strike 172 °F 158 °F 60 min
3.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains (equipment estimates 3.37 g | 13.5 qt) 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.25 17  
Top off amount 0.75 3  
Going into fermentor 5 20  
Total: 6.81 27.3
Equipment Profile Used: System Default
 
Notes

The 1 pound of unmalted milled wheat was boiled with 1 gallon water for 30 minutes and added to the mash. Needed stirred a lot after adding wheat "porridge". Mash temp around 158-160. Add ice as needed.

Use any old hops you like that result in no greater than 8 IBUs. My Willamette hops are 8 years old.

Primary fermentation should hopefully finish with a gravity around 1.021 (60-70% attenuation is ideal).

Secondary fermentation is being done in a used souring barrel from a brewery as a solera, or add dregs from a bottle of sour beer you like. F.G. should be anywhere from 1.010 -1.004.

Made 12 batches (average OG was 1.059) of this and will put in the barrel on Oct. 1, 2022. We'll see in about a year to 18 months.

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  • Last Updated: 2022-09-27 23:02 UTC