Huge Funkin' Ale (American Sour) - Beer Recipe - Brewer's Friend

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Huge Funkin' Ale (American Sour)

398 calories 33.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 135 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 72% (brew house)
Source: American Sour Beers
Calories: 398 calories (Per 12oz)
Carbs: 33.1 g (Per 12oz)
Created: Saturday June 3rd 2017
1.120
1.020
13.2%
27.6
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.90 lb Belgian - Pilsner12.9 lb Pilsner 37 1.6 52.5%
3.70 lb Belgian - Munich3.7 lb Munich 38 6 15.1%
1.96 lb United Kingdom - Maris Otter Pale1.96 lb Maris Otter Pale 38 3.75 8%
1.47 lb Belgian - CaraMunich1.47 lb CaraMunich 33 50 6%
1.47 lb Belgian - CaraVienne1.47 lb CaraVienne 34 20 6%
1.47 lb Flaked Corn1.47 lb Flaked Corn 40 0.5 6%
0.12 lb Belgian - Chocolate0.12 lb Chocolate 30 340 0.5%
1.47 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1.47 lb Belgian Candi Syrup - D2 (160L) 32 160 6%
24.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Chinook1.1 oz Chinook Hops Leaf/Whole 10 Boil 90 min 27.56 100%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 oz Medium Toasted American oak Other Secondary --
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 730 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 1.8 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 4 5 13 25 80
Bru 'n' Water Orval Boiled water profile. 5.21 mash ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 8.08 32.3  
Mash volume with grains 9.93 39.7  
Grain absorption losses -2.89 -11.5  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) 8 32  
Boil off losses -3.38 -13.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 11.01 44
Equipment Profile Used: System Default
 
Notes

Pulled form Michael Tonsmeire's book "American Sour Beers". Excellent book, must buy.

Book instructs to ferment on yeast slurry from a flemish red. I will be adding this wort to a yeast cake of Roselare 3763 from a Flanders brown that just finished primary.

Variation - Add medium toasted american oak soaked in red wine after primary. Add more oak as needed @ 6 months. Boil oak for 10 min to reduce tannins. I subbed Chinook for Galena since it is a 90 min addition. Still hit 28 ibu.


American Sour Beers - https://www.amazon.com/American-Sour-Beers-Michael-Tonsmeire/dp/1938469119/ref=sr_1_1?ie=UTF8&qid=1496528111&sr=8-1&keywords=american sour beers

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  • Last Updated: 2017-06-13 22:42 UTC