Brothel Buster Belgian Sour - Beer Recipe - Brewer's Friend

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Brothel Buster Belgian Sour

300 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Ryan
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Wednesday June 12th 2019
1.090
1.021
9.0%
10.6
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 84.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.6%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 5.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.6%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 30 min 5.8 20%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 30 min 3.25 40%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 10 min 1.53 40%
1.25 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 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 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 1.96 g | 7.8 qt) 1.16 4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

1 ounce of Coriander -10 minutes
1 ounce of Bitter Orange-10 minutes
1 ounce of sweet orange-10 minutes
**Start with a 15 minute boil. No hop additions. Cool to 90 and pitch Lacto and keep at 90 for approximately 24 hours or when PH is 3.5. Reboil for 30 minutes and follow hop schedule.

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  • Last Updated: 2019-06-12 04:14 UTC