Pale Sour (Funky) - Beer Recipe - Brewer's Friend

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Pale Sour (Funky)

160 calories 15 g 12 oz
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Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.006 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Dylan Naegele
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday August 15th 2016
1.049
1.010
5.1%
6.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 46.9%
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 31.3%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 15.6%
0.40 lb Maltodextrin0.4 lb Maltodextrin - (late boil kettle addition) 39 0 6.3%
6.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 6.87 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Wicked Weed Culture & p. Damnosus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.77 g | 23.1 qt) 6.42 25.7  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.85 g | 23.4 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.42 1.7  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.42 25.7
Equipment Profile Used: System Default
"Pale Sour (Funky)" Mixed-Fermentation Sour Beer recipe by Dylan Naegele. Extract, ABV 5.11%, IBU 6.87, SRM 2.97, Fermentables: (Dry Malt Extract - Wheat, Dry Malt Extract - Pilsen, Maltodextrin) Hops: (Saaz) Other: (Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2016-08-15 18:22 UTC