#014 fully aromatic sour w/ vienna(43), wheat(30), pilsner(13), carared(11) - Beer Recipe - Brewer's Friend

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#014 fully aromatic sour w/ vienna(43), wheat(30), pilsner(13), carared(11)

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday September 5th 2017
1.050
1.012
5.0%
42.1
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Vienna1 kg Vienna 37 4 43.5%
0.70 kg American - Wheat0.7 kg Wheat 38 1.8 30.4%
50 g Dry Malt Extract - Light50 g Dry Malt Extract - Light 42 4 2.2%
0.25 kg German - CaraRed0.25 kg CaraRed 34 20 10.9%
0.30 kg American - Pilsner0.3 kg Pilsner 37 1.8 13%
2.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 15 min 27.96 20%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 90 °C 10 min 7.5 13.3%
10 g Citra10 g Citra Hops Pellet 11 Whirlpool at 90 °C 10 min 6.6 13.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 26.7%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 7 days 26.7%
75 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Temperature -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.8
Mash volume with grains 8.2
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 12.2 L) 7.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 15.9 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 10
Total: 14.1  
Equipment Profile Used: System Default
 
Notes

sour starter

DME 45g, sugar 5g for 500mL + L. acidophilus
40' for 3 days

after-boil souring

about 40' for 5 days

hopping

1L soured wort + 15g galaxy for 15min
whirlpool

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  • Last Updated: 2018-04-02 01:28 UTC