Belgian oats/rye parial mash sour - Beer Recipe - Brewer's Friend

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Belgian oats/rye parial mash sour

177 calories 10.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 80% (brew house)
Source: rrenaud
Calories: 177 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday October 14th 2017
1.055
1.003
6.8%
5.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 45.7%
7 lb American - Rye7 lb Rye 38 3.5 20%
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 17.1%
6 lb Flaked Oats6 lb Flaked Oats 33 2.2 17.1%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Leaf/Whole 4 Boil 90 min 5.43 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Repitch yeast bay sour melange.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 qt Infusion -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.58 gal (86.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.58 gal (38.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.73 gal (74.91 qt). Suggest reducing initial strike volume to 9.68 gal (38.72 qt) and adding 6.73 gal (26.91 qt) sparge/top-off. 16.41 65.6  
Strike water volume (equipment estimates 24.98 g | 99.9 qt) 16.41 65.6  
Mash volume with grains (equipment estimates 27.3 g | 109.2 qt) 18.73 74.9  
Grain absorption losses -3.63 -14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 21.58 g | 86.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 20 80  
Volume into fermentor 20 80  
Total: 16.41 65.6
Equipment Profile Used: System Default
 
Notes

Be256 for primary.

Sparging was a pain. Less rye/oats next time.

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  • Last Updated: 2017-10-17 13:04 UTC