Do Sour-Bots Dream of Acid Sheep? - Beer Recipe - Brewer's Friend

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Do Sour-Bots Dream of Acid Sheep?

236 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday August 8th 2018
1.072
1.011
8.0%
12.5
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 62.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 12.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 6.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Pellet 18.1 Boil 5 min 12.53 25%
1 oz Galaxy1 oz Galaxy Hops Pellet 18.1 Dry Hop 3 days 25%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 20 Dry Hop 3 days 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 25%
4 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
London III
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Kettle-soured with Lacto at 95 F for 24 h. Reached a Ph of 3.4. Then boiled for 60 minutes adding 3 teaspoons of calcium chloride. Cooled down to 75 F before pitching Brett and London III.

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  • Last Updated: 2018-08-09 12:57 UTC