basic beer - soured - Beer Recipe - Brewer's Friend

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basic beer - soured

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Tom Johnson
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday July 3rd 2018
1.048
1.012
4.7%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 100%
8.50 lbs / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
Sour Bugs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
4g Gypsum
2g Table Salt
4g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 152 °F --
3.5 gal Fly Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.72 14.9  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.2 24.8  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.51 30.1
Equipment Profile Used: System Default
 
Notes

This beer is brewed primarily to make a HUGE starter for a Dark Lord clone. I will add 8-10lbs of cherries for a secondary fermentation along with souring cultures.

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  • Last Updated: 2018-07-21 20:01 UTC