Split hoppy saison/house sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Split hoppy saison/house sour

167 calories 16.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday October 25th 2018
1.051
1.011
5.2%
14.0
4.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 71.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.8%
3 lb American - Vienna3 lb Vienna 35 4 14.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 4.8%
1 lb United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L) 35 15 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Magnum21 g Magnum Hops Pellet 10.5 Boil 55 min 13.97 61.8%
13 g Crosby Hop Farm - Denali13 g Denali Hops Pellet 14 Aroma 0 min 38.2%
34 g / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
St Louis Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 10 19 20 66 21
1 teaspoon baking soda and 6.75mL lactic acid added to get a mash pH of 5.35 (trial and error over about 5 additions).

1 tspn CaCl to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.04 gal (48.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.04 gal (0.18 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.56 gal (62.22 qt). Suggest reducing initial strike volume to 10.32 gal (41.28 qt) and adding 3.56 gal (14.22 qt) sparge/top-off. 13.88 55.5  
Strike water volume (equipment estimates 14.92 g | 59.7 qt) 13.88 55.5  
Mash volume with grains (equipment estimates 16.6 g | 66.4 qt) 15.56 62.2  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.04 g | 48.2 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 13.88 55.5
Equipment Profile Used: System Default
 
Notes

5 gallons Wyeast 3726

5 gallons with house sour culture, no sach.

10/25/18:
-Brewed. Went outside 50 minutes into boil -- gas had run out and wort chilled to ~204. Not sure how long the actual boil was.

Wyeast 3726
11/04/18

  • SG 1.004
  • pH 4.3

    11/9/18
  • Dry hopped with 3oz Nelson Sauvin and 1.5oz Citra

    11/13/18
    -Bottled.
    -pH 4.6 (more recently calibrated).
    -Lactic acid added through to get beer to 4.15 area
    -Thick bottles received ~0.5mL brett trois brux/12oz beer
    -FG: 1.004, ABV: 6.15%

    House sour
  • SG 1.004
  • pH 4.3


    4/8/19
  • SG below 1.003 (not enough to measure lower)
  • pH 3.5
Last Updated and Sharing
 
308
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-08 16:40 UTC