#036 Imperial sour - Beer Recipe - Brewer's Friend

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#036 Imperial sour

315 calories 34 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 315 calories (Per 330ml)
Carbs: 34 g (Per 330ml)
Created: Thursday March 14th 2019
1.101
1.028
9.6%
24.3
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 36.7%
1.10 kg United Kingdom - Maris Otter Pale1.1 kg Maris Otter Pale 38 3.75 20.2%
1.50 kg American - Wheat1.5 kg Wheat 38 1.8 27.5%
0.85 kg German - CaraRed0.85 kg CaraRed 34 20 15.6%
5.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Nelson Sauvin19 g Nelson Sauvin Hops Pellet 12.1 Boil 20 min 24.26 100%
19 g / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
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 Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 5.8 L) 1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 17.4  
Equipment Profile Used: System Default
"#036 Imperial sour" Mixed-Fermentation Sour Beer recipe by Brewer #84335. All Grain, ABV 9.61%, IBU 24.26, SRM 12.78, Fermentables: (Pilsner, Maris Otter Pale, Wheat, CaraRed) Hops: (Nelson Sauvin)
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  • Public: Yup, Shared
  • Last Updated: 2019-07-03 02:30 UTC