Back O'er Oregon Bretted Rainier Cherry Sour - Beer Recipe - Brewer's Friend

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Back O'er Oregon Bretted Rainier Cherry Sour

199 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 90 min
Batch Size: 372 gallons (fermentor volume)
Pre Boil Size: 389 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Ploof
Calories: 199 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday November 15th 2017
1.061
1.009
6.8%
14.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
330 lb American - Pilsner330 lb Pilsner 37 1.8 40.6%
330 lb German - Spelt Malt330 lb Spelt Malt 37 2 40.6%
27.50 lb American - Carapils (Dextrine Malt)27.5 lb Carapils (Dextrine Malt) 33 1.8 3.4%
51 lb Cherry51 lb Cherry 6.3 0 6.3%
75 lb Cherry75 lb Cherry 6.3 0 9.2%
813.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 oz Willamette48 oz Willamette Hops Pellet 4.5 First Wort 0 min 12.08 46.2%
32 oz Belma32 oz Belma Hops Pellet 9.4 Boil 5 min 2.85 30.8%
24 oz Belma24 oz Belma Hops Pellet 9.4 Dry Hop 21 days 23.1%
104 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 26358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Follow WheelHound temps Temperature -- 152 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 377.25 gal (1509 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 365.25 gal (1461 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 312.81 gal (1251.25 qt) 257.81 1031.3  
Strike water volume at mash thickness of 1.5 qt/lb 257.81 1031.3  
Mash volume with grains 312.81 1251.3  
Grain absorption losses -85.94 -343.8  
Remaining sparge water volume (equipment estimates 191.32 g | 765.3 qt) 203.07 812.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 14.3 57.2  
Pre boil volume (equipment estimates 377.25 g | 1509 qt) 389 1556  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -3 -12  
Post boil Volume 372 1488  
Going into fermentor 372 1488  
Total: 460.88 1843.5
Equipment Profile Used: System Default
"Back O'er Oregon Bretted Rainier Cherry Sour" Brett Beer recipe by Ploof. All Grain, ABV 6.79%, IBU 14.93, SRM 3.53, Fermentables: (Pilsner, Spelt Malt, Carapils (Dextrine Malt), Cherry) Hops: (Willamette, Belma)
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  • Last Updated: 2017-11-15 01:34 UTC