Sour Y - Beer Recipe - Brewer's Friend

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Sour Y

159 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Sour American from The Mad Fermentationist
Calories: 159 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Tuesday May 3rd 2016
1.049
1.006
5.7%
6.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Vienna8.5 lb Vienna 37 4 73.1%
1.63 lb American - White Wheat1.625 lb White Wheat 40 2.8 14%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.6%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 4.3%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 8.6 First Wort 0 min 6.43 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak Cubes Flavor Secondary --
49 oz peach puree Flavor Secondary --
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Med/Low
Optimum Temp:
68 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal 165.6 + 1 tsp LA Temperature -- 155 °F 60 min
4.75 gal Sparge -- 185 °F 15 min
Starting Mash Thickness: 2.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.1 qt/lb 5.84 23.4  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.47 g | 33.9 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.64 42.6
Equipment Profile Used: System Default
 
Notes

Normal mash at 155F, followed by sparge

1 hour boil time

Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)

After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck

Experienced minor blowoff thanks to the fruit puree fermenting

Sampled every 2-3 months until done

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  • Last Updated: 2016-05-03 20:53 UTC