Triple Sour Blonde - Beer Recipe - Brewer's Friend

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Triple Sour Blonde

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mellow Fellow
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Thursday August 13th 2015
1.070
1.018
6.7%
39.9
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 87.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.3%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 5.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Bravo0.5 oz Bravo Hops Pellet 15.5 Boil 60 min 30.42 33.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 40 min 9.48 33.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Oak Spiral Flavor Secondary --
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
10 °F
Pitch Rate:
-
Wyeast - Brettanomyces Bruxellensis & Wyeast Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
10 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Primary Ferment 10 Days with Belgian Abbey
Rack to Secondary and pitch Brett Brux and ferment for 10 Weeks. Then add Lacobacillus and ferment for another 4-6 months.

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  • Last Updated: 2015-08-13 15:06 UTC