SOUR BEER TAKE 1 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

SOUR BEER TAKE 1

204 calories 23.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jake Davis
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Monday April 10th 2023
Similar Recipes

Sugar Cookie

by EVL Valley

OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 5

1.061
1.019
5.6%
4.4
6.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pilsner25 lb Pilsner 37 1.8 73.5%
5 lb Rahr - Unmalted Wheat5 lb Unmalted Wheat 34.5 2.5 14.7%
3 lb American - Caramel / Crystal 20L3 lb Caramel / Crystal 20L 35 20 8.8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 2.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 4.44 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Acetic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
3 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.62 gal Infusion 158 °F 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.54 gal (66.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.54 gal (18.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.47 gal (61.88 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 3.47 gal (13.88 qt) sparge/top-off. 12.75 51  
Strike water volume at mash thickness of 1.5 qt/lb 12.75 51  
Mash volume with grains 15.47 61.9  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 8.29 g | 33.2 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.54 g | 66.2 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 20.5 82
Equipment Profile Used: System Default
"SOUR BEER TAKE 1" Blonde Ale beer recipe by Jake Davis. All Grain, ABV 5.64%, IBU 4.44, SRM 6.24, Fermentables: (Pilsner, Unmalted Wheat, Caramel / Crystal 20L, Acidulated Malt) Hops: (Hallertau Mittelfruh) Other: (Acetic acid)
Last Updated and Sharing
 
244
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-12 21:21 UTC