Sour Farmhouse Ale - Beer Recipe - Brewer's Friend

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Sour Farmhouse Ale

187 calories 17 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: https://www.seriouseats.com/recipes/2012/03/homebrewing-sour-saison-for-advanced-homebrew-brett-pedio-sour-beer-recipe.html
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday August 22nd 2019
1.057
1.011
6.0%
20.9
4.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 81.6%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 12.2%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 10 6.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 15.35 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.57 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
9 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Hoppy and Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 5 17 41 112 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 8.78 35.1  
Mash volume with grains 9.76 39  
Grain absorption losses (steep / mash) -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.43 g | 21.7 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

primary fermentation 69 for two days, then ramp up by two degrees every day.

propagate 912 lacto delbrucki
propagate mip-713 brett stave iii

bugs added after rack to secondary after 2-weeks

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  • Last Updated: 2019-09-04 23:19 UTC