Sour - Beer Recipe - Brewer's Friend

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Sour

162 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday October 30th 2022
1.049
1.014
4.5%
8.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 4.1%
8 lb OiO - Canadian 2-Row Malt8 lb Canadian 2-Row Malt 36.8 1.75 82.9%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 13%
9.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 30 min 8.61 75%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 2 min 0.32 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Bitter Orange Peel Flavor Mash 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
5 gal Sparge 163 °F 153 °F 60 min
1.65 gal Infusion 212 °F 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 69.8 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.22 16.9  
Mash volume with grains 4.99 20  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

We are aiming for a pH of 3.4, add the pomegranate extract and add additional lactic acid as needed to reach the desired pH.

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  • Last Updated: 2022-10-30 20:05 UTC