Belgian Style Dark Ale Sour - Beer Recipe - Brewer's Friend

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Belgian Style Dark Ale Sour

324 calories 33.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Ale Street News
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Saturday May 2nd 2015
1.097
1.025
9.4%
19.2
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dry Malt Extract - Pilsen10 lb Dry Malt Extract - Pilsen 42 2 81.6%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 4.1%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2%
1.25 lb Candi Syrup - Belgian Candi Syrup - Dark1.25 lb Belgian Candi Syrup - Dark 32 80 10.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 70 min 16.35 76.9%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 2.88 23.1%
1.30 oz / $ 0.00
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
Brettanomyces bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt BIB -- -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.29 g | 25.1 qt) 5.49 21.9  
Mash volume with grains (equipment estimates 6.37 g | 25.5 qt) 5.57 22.3  
Grain absorption losses -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.89 3.6  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 5.49 21.9
Equipment Profile Used: System Default
 
Notes

Heat 6 gallons steep crushed grains in bag when water reaches 170 hold for twenty.
remove gain bag don't squeeze.
stir in malt extract and hops till disolved boil for seventy minutes
20 minutes for second hops
15 minutes add whirlfloc
10 minutes add candi sugar and wort chiller

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  • Last Updated: 2015-07-17 16:22 UTC