BRAZILIAN SOUR - Beer Recipe - Brewer's Friend

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BRAZILIAN SOUR

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday January 13th 2023
1.052
1.008
5.7%
10.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg American - Pilsner7.5 kg Pilsner 37 1.8 71.4%
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 23.8%
500 g Flaked Oats500 g Flaked Oats 33 2.2 4.8%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Boil 60 min 10.78 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Lactose Flavor Boil 40 min.
750 g Brown Sugar Other Boil 40 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 228.2 g       Temp: 20 °C       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
50 L Just Flaked Oats Temperature 55 °C 55 °C 20 min
All the gains Temperature 68 °C 68 °C 60 min
Mash Out Temperature 78 °C 78 °C 15 min
10 L Wash the grains Temperature 78 °C 78 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.8 L. Suggest reducing initial water volume to 45.4 L and adding 10.4 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 38.3
Mash volume with grains 45.3
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 28.9 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Going into fermentor 50
Total: 71.4  
Equipment Profile Used: System Default
"BRAZILIAN SOUR" No Profile Selected beer recipe by GutoPaviani - BRAZIL. All Grain, ABV 5.73%, IBU 10.78, SRM 3.31, Fermentables: (Pilsner, Wheat, Flaked Oats) Hops: (Hallertau Blanc) Other: (Lactose, Brown Sugar)
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  • Public: Yup, Shared
  • Last Updated: 2023-01-14 01:15 UTC