Golden Sour Barrel fill 2 - Beer Recipe - Brewer's Friend

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Golden Sour Barrel fill 2

184 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.81 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bob/Tim
Calories: 184 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday February 11th 2016
1.055
1.019
4.8%
6.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 65.4%
3 lb American - White Wheat3 lb White Wheat 40 2.8 10.9%
1.51 lb American - Aromatic Malt1.51 lb Aromatic Malt 35 20 5.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.3%
2 lb German - Spelt Malt2 lb Spelt Malt 37 2 7.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.6%
27.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz aged hops4 oz aged hops Hops Pellet 1 Boil 60 min 6.63 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
hold mash temp 155-160! -- -- 158 °F 60 min
if fly sparge disregard batch spage Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.4 gal (57.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.4 gal (9.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.94 35.8  
Mash volume with grains 11.14 44.6  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 9.15 g | 36.6 qt) 9.56 38.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.4 g | 57.6 qt) 14.81 59.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.5 74
Equipment Profile Used: System Default
 
Notes

Spelt malt and aged hops will be provided at Feb 18th meeting and we will review the recipe and decide on fill date
can also use WLP 002
critical to hold high mash temp to develop complex dextrins for souring bugs to consume in barrel
critical to maintain low IBU's as lacto is hop intolerant
*once primary is complete, rack to secondary and we will rack to barrel for a 9-12 month age where we will inoculate the barrel with a mixture of bugs(looking to purchase a whole barrel pitch of bugs)

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  • Last Updated: 2016-02-20 03:32 UTC