J Goodwin Golden Sour - Beer Recipe - Brewer's Friend

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J Goodwin Golden Sour

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Wednesday January 6th 2016
1.048
1.008
5.3%
1.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 68.3%
1.75 lb German - Wheat Malt1.75 lb Wheat Malt 37 2 17.1%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 7.3%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Saaz3 g Saaz Hops Pellet 3 Boil 60 min 1.25 100%
3 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Mash in Infusion -- 155 °F 60 min
14 qt Batch sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
"J Goodwin Golden Sour" Lambic beer recipe by stinkydinky69. All Grain, ABV 5.29%, IBU 1.25, SRM 6.29, Fermentables: (Pilsner, Wheat Malt, Aromatic, Flaked Oats) Hops: (Saaz)
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  • Last Updated: 2016-01-06 18:13 UTC