Group 2 Sour - Beer Recipe - Brewer's Friend

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Group 2 Sour

267 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday January 30th 2020
1.081
1.015
8.6%
3.7
5.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 85%
2 lb American - Vienna2 lb Vienna 35 4 10%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Magnum0.1 oz Magnum Hops Pellet 15 Boil 60 min 3.67 3.2%
3 oz BSG - Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 96.8%
3.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
19.34 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
2 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 722 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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 gal Strike -- 148 °F 60 min
5.5 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5 20  
Mash volume with grains 6.6 26.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8 g | 32 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.25 41
Equipment Profile Used: System Default
"Group 2 Sour" Experimental Beer recipe by TWC68. All Grain, ABV 8.61%, IBU 3.67, SRM 4.96, Fermentables: (Pilsner, Vienna, Flaked Oats) Hops: (Magnum, Mandarina Bavaria) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2020-01-31 04:38 UTC