Wine Yeast Sour Ale - Beer Recipe - Brewer's Friend

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Wine Yeast Sour Ale

149 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 75 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 149 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Tuesday November 5th 2019
1.050
1.002
6.3%
2.0
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Bohemian Pilsner2 kg Bohemian Pilsner 38 1.9 30.8%
1.50 kg Belgian - Munich1.5 kg Munich 38 6 23.1%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 15.4%
1.50 kg Belgian - Wheat1.5 kg Wheat 38 1.8 23.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats - (late boil kettle addition) 33 2.2 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Leaf/Whole 2 Boil 10 min 2.04 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 45 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 166.6 g       Temp: 20 °C       CO2 Level: 5.4 g/l
 
Target Water Profile
Amsterdam September 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 60 °C 65 °C 45 min
20 L Fly Sparge 80 °C 80 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.3 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22.7 L) 26
Estimated amount in fermentor 26
Total: 37.4  
Equipment Profile Used: System Default
"Wine Yeast Sour Ale" Straight (Unblended) Lambic beer recipe by Brewer #179606. All Grain, ABV 6.28%, IBU 2.04, SRM 5.08, Fermentables: (Bohemian Pilsner, Munich, Flaked Wheat, Wheat, Flaked Oats) Hops: (Saaz) Other: (Lactic acid)
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  • Last Updated: 2020-04-14 00:00 UTC