SOUR POWA - Beer Recipe - Brewer's Friend

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SOUR POWA

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday November 25th 2015
1.061
1.015
6.0%
2.2
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 48.8%
4 lb Belgian - Munich4 lb Munich 38 6 19.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 9.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.9%
1 lb American - Wheat1 lb Wheat 38 1.8 4.9%
1 lb Belgian - Special B1 lb Special B 34 115 4.9%
1 lb Belgian - Unmalted Wheat1 lb Unmalted Wheat 36 2 4.9%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 1.4 Mash 0 min 2.18 100%
4 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.18 36.7  
Grain absorption losses -2.56 -10.3  
Hops absorption losses (mash) -0.15 -0.6  
Remaining sparge water volume (equipment estimates 6.78 g | 27.1 qt) 8.28 33.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.5 g | 46 qt) 13 52  
Boil off losses -1.5 -6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.96 63.9
Equipment Profile Used: System Default
 
Notes

2tsp CaCl, 1 tsp Gypsum

Brew 2015/11/29
Mash 152 1hr 5.5 gal, sparge to 12.5gal.

5 hour 1.5L Starter split btwn 2 buckets
WLP568 Belgian Saison Yeast Blend
WLP653 Brettanomyces lambicus
WLP661 Pediococcus damnosus
WLP677 Lactobacillus delbrueckii

1 barrel mill oak spiral per bucket, LIGHT toast
1.062 OG
OG 1.062

12/14/2015 racked 3 gal to barrel, the rest in glass carboy/ oak spiral

2/12/2016 young pelicle,added 16oz tart montmrency cherry conc. (cherry bay) to carboy. tasted a little thin from fermentor, might have to blend later/add more crystal/wheat next time.

4/2/16 keg

after carbonation, too much oak from spiral. Added 1 gallon sour powa2base (no hop no mango). tates better. still a little saw horsey but it works ok

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  • Last Updated: 2016-05-10 23:26 UTC