Muffy's Golden AK47 Sour Ale - Beer Recipe - Brewer's Friend

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Muffy's Golden AK47 Sour Ale

137 calories 12.4 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: The Beer Nut / Joy of HomeBrewing / Jedi Brewing
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Tuesday November 22nd 2016
1.042
1.008
4.4%
24.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7.6 Boil 60 min 24.13 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Weyermann Acidulated Malt Other Mash 2 hr.
10 oz Special Grains Other Mash --
1 oz Grapefruit Peel Flavor Boil 10 min.
4 oz Chardonnay soaked oak stick Flavor Secondary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.15 g | 24.6 qt) 2.61 10.4  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2.61 10.4
Equipment Profile Used: System Default
 
Notes

Souring Process-

  1. Bring 2 gallons of spring water and dry malt up to 130 degrees and hold.
  2. Dump mash into clean sanitized 5 gallon bucket
  3. And in crushed Acidulated Malt and stir
  4. Cover with foil the best you can to block air
  5. Attach lid and wrap up in blankets on all sides to trap in heat while it sours.
  6. Let sit for 15 to 24 hours to sour.
  7. Open bucket remove foil and skim off any surface mold.
  8. Smells like hell but it's suppose to!
  9. Strain out all grains while adding mash to brew pot, add more water, and bring mash up to 155 degrees and add any specialty grains, or bring to a boil and finish recipe as directed.
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  • Last Updated: 2016-11-25 20:02 UTC