Rye Sour - Beer Recipe - Brewer's Friend

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Rye Sour

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday April 4th 2019
1.062
1.017
5.9%
1.0
4.2
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 66.7%
1 lb American - Vienna1 lb Vienna 35 4 6.7%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 6.7%
1.50 lb Briess - Rye Malt1.5 lb Rye Malt 36.8 3.7 10%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 3.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Kent Goldings0.1 oz Kent Goldings Hops Pellet 5 Boil 30 min 1.01 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.20 oz Lactic acid Water Agt Mash 1 hr.
4 g Seeds of paradise Herb Boil 10 min.
 
Yeast
White Labs - English Ale Blend WLP085
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Med-High
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
Bootleg Biology - Funk Weapon #3
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 158 °F 60 min
5.75 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.75 g | 35 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 7.25 29  
Going into fermentor 7.25 29  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes

Boiled off quite a bit more than expected but still managed to get between 5.5-6 into the fermenter.
Expect 1.5gal/hr with the power turned to 3 o'clock for most of the boil.

Water volumes:
'mash_volume': 5.5,
'sparge_volume': 5.75
'pre-boil_volume': 9.1
'post-boil_volume': 7.9
'fermenter_volume': 5.6,

Once sacc starter and lacto vials were pitched, I started a 1L funk weapon starter and added the 400mL funk weapon #3 after draining half. So 1200 ml total
After 4 days, drained 400ml off top, swirled and put 400ml in storage and rest in fermenter.



Ideally, age on orange peel and cherries

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  • Last Updated: 2019-04-19 18:31 UTC