Amarillo and Rose Honey Sour - Beer Recipe - Brewer's Friend

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Amarillo and Rose Honey Sour

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Sunday January 27th 2019
1.047
1.008
5.1%
4.3
2.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 78.9%
2 lb Honey2 lb Honey - (late boil kettle addition) 42 2 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Lupulin Pellet 8.6 Whirlpool at 150 °F 30 min 2.15 16.7%
2 oz Amarillo2 oz Amarillo Hops Lupulin Pellet 8.6 Dry Hop 2 days 33.3%
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 2 days 33.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 150 °F 30 min 2.15 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz rose petals soaked in vodka Flavor Secondary 3 days
0.25 tsp rosewater Flavor Secondary 3 days
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 0 0 100 50 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

-Collect wort in sterilized carboy after mash

-When wort cools to 100-110 degrees, inoculate with lacto

-Hold wort at 80-100 degrees for 3 days

-Boil wort, adding hops at appropriate intervals

-Chill wort to 60 degrees

-Inoculate with sach

-After 2 days of fermentation, add rose petals, rosewater and dry hop charge

-transfer to keg with co2

-carbonate high

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  • Last Updated: 2019-01-29 14:26 UTC