split batch sour - Beer Recipe - Brewer's Friend

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split batch sour

190 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Will Rezner
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday August 13th 2017
1.058
1.010
6.3%
7.6
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Floor-Malted Bohemian Pilsner14 lb Floor-Malted Bohemian Pilsner 38 1.8 58.3%
7 lb American - White Wheat7 lb White Wheat 40 2.8 29.2%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 12.5%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz aged hops4 oz aged hops Hops Pellet 0.8 Boil 90 min 4.9 57.1%
3 oz aged hops3 oz aged hops Hops Pellet 0.8 Boil 30 min 2.64 42.9%
7 oz / $ 0.00
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Med/Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Temperature -- 155 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.51 gal (54.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.51 gal (6.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.17 gal (56.68 qt). Suggest reducing initial strike volume to 10.08 gal (40.32 qt) and adding 2.17 gal (8.68 qt) sparge/top-off. 12.25 49  
Strike water volume (equipment estimates 16.76 g | 67.1 qt) 12.25 49  
Mash volume with grains (equipment estimates 18.68 g | 74.7 qt) 14.17 56.7  
Grain absorption losses -3 -12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.51 g | 54.1 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 12.25 49
Equipment Profile Used: System Default
 
Notes

8/12/17
higher gravity half used better bottle and TYB House Blend Sour... fermentation was quick to show signs of life but fermenting slowly

lower gravity half left in funky bucket and left to sit for 2 days before adding s-05 ale yeast... in addition spent cherries, blueberries, vanilla beans and hungarian oak cubes from mead added to bucket.

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  • Last Updated: 2017-08-16 01:57 UTC