Sour V2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sour V2

179 calories 18.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bigwood Brewing
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
URL: http://shenbrew.org/hop_blossom_16/
Created: Sunday January 25th 2015
1.054
1.014
5.3%
15.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 62.2%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 35.6%
4 oz Maltodextrin4 oz Maltodextrin 39 0 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Aged Willamette2 oz Aged Willamette Hops Leaf/Whole 2 Boil 90 min 15.05 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Water Agt Mash --
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
WLP 0655
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winchester, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 0 18 49 20 121
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 154 °F 60 min
Mash Out Temperature -- 168 °F 10 min
4 qt Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.43 g | 37.7 qt) 9.6 38.4  
Mash volume with grains (equipment estimates 10.31 g | 41.2 qt) 10.48 41.9  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.6 38.4
Equipment Profile Used: System Default
"Sour V2" Gueuze beer recipe by Bigwood Brewing. BIAB, ABV 5.27%, IBU 15.05, SRM 3.52, Fermentables: (Pilsner, Wheat Malt, Maltodextrin) Hops: (Aged Willamette) Other: (Campden, Irish Moss, Yeast Nutrient)
Last Updated and Sharing
 
1,236
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-22 18:25 UTC