CBBP Golden Sour 20L - Beer Recipe - Brewer's Friend

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CBBP Golden Sour 20L

141 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Goodwin (Cofounder The Rare Barrel)
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
URL: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Created: Thursday May 2nd 2024
1.047
1.006
5.5%
1.1
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.13 kg Belgian - Pilsner3.13 kg Pilsner 37 1.6 70.7%
0.52 kg Belgian - Wheat0.52 kg Wheat 38 1.8 11.7%
0.26 kg Aromatic0.26 kg Aromatic 33 38 5.9%
0.26 kg Flaked Oats0.26 kg Flaked Oats 33 2.2 5.9%
0.26 kg German - Spelt Malt0.26 kg Spelt Malt 37 2 5.9%
4.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Hopsteiner - Tettnanger4 g Tettnanger Hops Pellet 2 Boil 60 min 1.12 100%
4 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
0.87 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Norvaan Water
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
Infusion -- 63 °C 90 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.2
Mash volume with grains 19.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 14.9 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20
Going into fermentor 20
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

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  • Last Updated: 2024-05-22 10:29 UTC