Dark Ale -Aged Sour - Beer Recipe - Brewer's Friend

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Dark Ale -Aged Sour

235 calories 23 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18.28 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Hop Utilization: 98%
Calories: 235 calories (Per 16oz)
Carbs: 23 g (Per 16oz)
Created: Wednesday September 11th 2024
1.071
1.016
7.2%
31.9
19.4
5.3
26.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Pale 2-Row10 lb Pale 2-Row $ 1.26 / lb
$ 12.60 		37 2 22.2%
1 lb Rice Hulls1 lb Rice Hulls $ 2.00 / lb
$ 2.00 		0 0 2.2%
10 lb Sekado - Czech Bohemian Pilsner Malt (2L10 lb Czech Bohemian Pilsner Malt (2L 38 2 22.2%
10 lb The Swaen - Swaen Pilsner10 lb Swaen Pilsner $ 1.18 / lb
$ 11.80 		38 2 22.2%
1.50 lb Bestmalz - BEST Acidulated1.5 lb BEST Acidulated 35.9 2.81 3.3%
12 oz Castle Malting - Special B12 oz Special B 34 150 1.7%
12 oz German - Carafa III12 oz Carafa III 32 535 1.7%
3 lb Candi Syrup - Belgian Candi Syrup - D-453 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 6.7%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.7%
5 lb Currant, black5 lb Currant, black - (late fermenter addition) 4.2 0 11.1%
45 lbs / $ 26.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 9.37 20%
3 oz Sterling3 oz Sterling Hops Pellet 8.7 Boil 30 min 21.3 40%
3 oz Sterling3 oz Sterling Hops Pellet 8.7 Boil 1 min 1.2 40%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
8 oz Hungarian Oak Cubes Med Toast Flavor Secondary 150 days
0.15 oz Lactobacillus Other Secondary 8 days
0.15 oz Pedicoccus Other Secondary 8 days
0.15 lb Brettanomyces Other Secondary 3 days
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
Escarpment Labs - Lactobacillus Secondary Souring Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 171 °F 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.53 gal (78.13 qt). Suggest reducing initial water volume to 11.5 gal (46.01 qt) and adding 7.53 gal (30.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 13.97 g | 55.9 qt) 13.21 52.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 19.03 g | 76.1 qt) 18.28 73.1  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 20.71 82.8
Equipment Profile Used: System Default
"Dark Ale -Aged Sour" Belgian Specialty Ale beer recipe by J. Eddy. All Grain, ABV 7.19%, IBU 31.87, SRM 19.38, Fermentables: ( Pale 2-Row, Rice Hulls, Czech Bohemian Pilsner Malt (2L, Swaen Pilsner, BEST Acidulated, Special B, Carafa III, Belgian Candi Syrup - D-45, Corn Sugar - Dextrose, Currant, black) Hops: (Styrian Goldings, Sterling) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Magnesium Chloride, Hungarian Oak Cubes Med Toast, Lactobacillus, Pedicoccus, Brettanomyces)
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  • Last Updated: 2024-09-11 14:54 UTC