Dry-Hopped Sour Farmhouse - Beer Recipe - Brewer's Friend

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Dry-Hopped Sour Farmhouse

234 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Source: CJ, yeastbay
Calories: 234 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Wednesday October 4th 2017
1.072
1.007
8.6%
2.9
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.85 lb Rahr - Premium Pilsner9.85 lb Premium Pilsner 36.8 1.75 70.9%
1.40 lb Grain Millers - Flaked White Wheat1.4 lb Flaked White Wheat 36 1.6 10.1%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 10.1%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I 38 6 3.6%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.8%
0.50 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 3.6%
13.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.50 g Yakima Valley Hops - Idaho Gem8.5 g Idaho Gem Hops Pellet 13.5 Boil at 203 °F 5 min 2.92 9.1%
3 oz Belma3 oz Belma Hops Pellet 9.4 Dry Hop at 72 °F 93 days 90.9%
93.55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 oz Black Currant puree Flavor Secondary 90 days
 
Yeast
The Yeast Bay - Farmhouse Sour Ale
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
70 - 78 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.28 psi       Temp: 36 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.65 gal 163 to hit 145 Strike 163 °F 145 °F 50 min
3 qt boiling Infusion 203 °F 154 °F 20 min
4.2 qt boiling Infusion 203 °F 163 °F 15 min
3.2 qt boiling 203 °F 172 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.52 18.1  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.74 -7  
Remaining sparge water volume 3.97 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.49 34
Equipment Profile Used: System Default
"Dry-Hopped Sour Farmhouse" Saison beer recipe by CJ, yeastbay. All Grain, ABV 8.6%, IBU 2.92, SRM 8.57, Fermentables: (Premium Pilsner, Flaked White Wheat, Flaked Oats, Munich Type I, Acidulated, Caramel / Crystal 75L) Hops: (Idaho Gem, Belma) Other: (Black Currant puree)
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  • Last Updated: 2022-04-02 23:54 UTC