Sour Pale Ale by Adi Hastings - Beer Recipe - Brewer's Friend

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Sour Pale Ale by Adi Hastings

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 76% (brew house)
Source: sofroglo
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday December 31st 2018
1.050
1.013
4.9%
51.1
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 lb 2-Row (US)8.2 lb 2-Row (US) 36.8 1 83.7%
12.80 oz White Wheat (US)12.8 oz White Wheat (US) 39.7 2 8.2%
8 oz Munich (DE)8 oz Munich (DE) 36.8 9 5.1%
4.80 oz Caramel/Crystal 20L (US)4.8 oz Caramel/Crystal 20L (US) 34.8 20 3.1%
156.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Mosaic™ (US)3 oz Mosaic™ (US) Hops Pellet 12.5 Dry Hop 4 days 50%
3 oz Mosaic™ (US)3 oz Mosaic™ (US) Hops Pellet 12.5 Whirlpool 15 min 51.07 50%
6 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
British Ale Wyeast 1098
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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.29 17.2  
Mash volume with grains 5.07 20.3  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

kettle sour, boil, then whirlpool w/ 3 oz of your choice of hops (I used Mosaic, Cascade, and Amarillo most recently) making sure not to go over 17 ibus or so ferment out w/ clean yeast of your choice (I always use wy1098 for my kettle sours) dry hop w/ 3 oz hops for 4 days.

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  • Last Updated: 2019-01-01 23:54 UTC