Sour Stout - Beer Recipe - Brewer's Friend

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Sour Stout

223 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Machoraton
Calories: 223 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday July 8th 2018
1.073
1.013
7.8%
19.4
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Mulberry5 kg Mulberry - (late boil kettle addition) 6.1 0 49%
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 29.4%
1 kg Belgian - Munich1 kg Munich 38 6 9.8%
900 g Candi Syrup - Belgian Candi Syrup - D-180900 g Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 8.8%
300 g Belgian - Special B300 g Special B 34 115 2.9%
10.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Aroma 10 min 19.35 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz french oak Other Primary 7 days
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
Sour pitch
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-11930
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 107 50 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.6 L) 29.2
Mash volume with grains (equipment estimates 26.5 L) 32
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.4 L) 24
Volume increase from sugar/extract (late additions) 5.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Sour with the sour pitch for 3 days until 3.3ph Boil for 60min. then pitch hothead with the mulberries. ferment for 1 week. after krausen falls add the chips and wait 7 more days

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  • Public: Yup, Shared
  • Last Updated: 2018-08-12 04:56 UTC