Gold Sour Base - Beer Recipe - Brewer's Friend

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Gold Sour Base

180 calories 13.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Alternative Grain Beer
Boil Time: 15 min
Batch Size: 54 gallons (fermentor volume)
Pre Boil Size: 55 gallons
Pre Boil Gravity: 13.4 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Calories: 180 calories (Per 16oz)
Carbs: 13.9 g (Per 16oz)
Created: Monday May 27th 2019
13.7 °P
1.9 °P
6.3%
7.0
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - Pilsner100 lb Pilsner 37 1.8 73.8%
15 lb German - Pale Wheat15 lb Pale Wheat 39 1.5 11.1%
7 lb Flaked Oats7 lb Flaked Oats 33 2.2 5.2%
6.50 lb German - Spelt Malt6.5 lb Spelt Malt 37 2 4.8%
7 lb Belgian - Aromatic7 lb Aromatic 33 38 5.2%
135.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Yakima Chief Hops - Citra DBL500 g Citra DBL Hops Debittered Leaf 2.6 Boil 15 min 7 100%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2095 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 55.04 gal (220.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 43.04 gal (172.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 53.18 gal (212.74 qt). Suggest reducing strike water volume to 1.16 gal (4.64 qt) and adding 41.18 gal (164.74 qt) sparge/top-off. 42.34 169.4  
Strike water volume at mash thickness of 1.25 qt/lb 42.34 169.4  
Mash volume with grains 53.18 212.7  
Grain absorption losses -16.94 -67.8  
Remaining sparge water volume (equipment estimates 29.88 g | 119.5 qt) 29.84 119.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 55.04 g | 220.1 qt) 55 220  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.66 -2.6  
Post boil Volume 54 216  
Going into fermentor 54 216  
Total: 72.19 288.8
Equipment Profile Used: System Default
 
Notes

70% Pils
12% Pale wheat
6% ea Aromatic, Spelt, Flaked Oats

5.25% ABV
1IBU

Mash 145 for 60

Yeast options Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

Ferment hot (80+)

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  • Last Updated: 2019-07-24 12:12 UTC