Sour-erry Ale - Beer Recipe - Brewer's Friend

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Sour-erry Ale

178 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Maria DiFelice
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday January 8th 2024
1.054
1.013
5.3%
25.6
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 6-Row11.5 lb Pale 6-Row 35 1.8 65.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.7%
5 lb Strawberry5 lb Strawberry 3.15 0 28.6%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Mosaic12 g Mosaic Hops Leaf/Whole 12.5 Boil 60 min 17.31 54.5%
5 g Hopsteiner - Lotus5 g Lotus Hops Lupulin Pellet 15 Boil 10 min 3.45 22.7%
5 g Comet5 g Comet Hops Leaf/Whole 11 Boil 30 min 4.88 22.7%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
89.6 - 107.6 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
- Wyeast Brettanomyces Lambicus 5526
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.51 g | 34 qt) 9.98 39.9  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 10.98 43.9  
Grain absorption losses (steeping) -1.56 -6.3  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 9.98 39.9
Equipment Profile Used: System Default
"Sour-erry Ale" Belgian Pale Ale beer recipe by Maria DiFelice. Extract, ABV 5.28%, IBU 25.64, SRM 9.76, Fermentables: (Pale 6-Row, Caramel / Crystal 20L, Strawberry) Hops: (Mosaic, Lotus, Comet) Other: (Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2024-01-11 19:47 UTC