Sour Jill - Beer Recipe - Brewer's Friend

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Sour Jill

236 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 3.15 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday August 27th 2016
1.072
1.011
8.1%
9.0
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 51.8%
3 lb American - White Wheat3 lb White Wheat 40 2.8 31.1%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 5.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 5.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 5.2%
0.15 lb German - De-Husked Caraf III0.15 lb De-Husked Caraf III 32 470 1.6%
9.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2 Boil 30 min 8.97 100%
1 oz / $ 0.00
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 1/2 tsp Calcium Chloride
Added 1 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.14 g | 24.6 qt) 5.71 22.8  
Mash volume with grains (equipment estimates 6.92 g | 27.7 qt) 6.48 25.9  
Grain absorption losses -1.21 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.69 g | 18.8 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.15 12.6  
Volume into fermentor 3.15 12.6  
Total: 5.71 22.8
Equipment Profile Used: System Default
 
Notes

Pitched Lacto and let sit occasionally applying heat pad to promote bacterial growth and souring. There was a small krausen day 5. - no sacc until __

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  • Last Updated: 2016-09-03 14:10 UTC