The Rare Barrel Golden Sour - Beer Recipe - Brewer's Friend

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The Rare Barrel Golden Sour

147 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Goodwin (Cofounder The Rare Barrel)
Calories: 147 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
URL: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Created: Sunday May 21st 2017
1.049
1.006
5.7%
1.4
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 2.77 70.6%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 3.31 11.8%
0.25 kg Belgian - Aromatic0.25 kg Aromatic 33 99.91 5.9%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 4.37 5.9%
0.25 kg German - Spelt Malt0.25 kg Spelt Malt 37 3.84 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Strisselspalt3.5 g Strisselspalt Hops Pellet 2.5 Boil 60 min 1.42 100%
3.50 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.5
Mash volume with grains 18.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 17.2 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 19
Going into fermentor 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

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  • Last Updated: 2017-05-21 23:21 UTC