Golden Sour 160L - Beer Recipe - Brewer's Friend

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Golden Sour 160L

144 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 160 liters (fermentor volume)
Pre Boil Size: 162 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: craig Evans
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
URL: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Created: Saturday March 29th 2025
1.048
1.006
5.5%
1.0
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.04 kg Belgian - Pilsner25.04 kg Pilsner 37 1.6 70.6%
4.17 kg Belgian - Wheat4.17 kg Wheat 38 1.8 11.8%
2.09 kg Flaked Oats2.09 kg Flaked Oats 33 2.2 5.9%
2.09 kg Voyager Craft Malt - Heritage Rye2.09 kg Heritage Rye 38.5 3.05 5.9%
2.09 kg Aromatic2.09 kg Aromatic 33 38 5.9%
35.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.34 g Strisselspalt24.34 g Strisselspalt Hops Pellet 2.5 Boil 60 min 0.99 100%
24.34 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
6.96 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) 1429 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
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 165.82 L. Suggest reducing initial water volume to 45.4 L and adding 120.42 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 152.92 L. Suggest reducing strike water volume to 21.98 L and adding 107.52 L sparge/top-off. 129.5
Strike water volume at mash thickness of 3.7 L/kg 129.5
Mash volume with grains 152.9
Grain absorption losses -35.5
Remaining sparge water volume (equipment estimates 72.7 L) 68.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 165.8 L) 162
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 160
Going into fermentor 160
Total: 198.4  
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: 2025-04-01 04:04 UTC