Sour Grapes II - Beer Recipe - Brewer's Friend

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Sour Grapes II

206 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ronald Crevier
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday February 11th 2020
1.063
1.010
6.9%
58.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 40.8%
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 40.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 2%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light - (late boil kettle addition) 45 2 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 58.04 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
34 oz White Wine Must Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
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: co2       CO2 Level: 1.9 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.62 g | 34.5 qt) 8.41 33.6  
Mash volume with grains (equipment estimates 9.52 g | 38.1 qt) 9.31 37.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.9 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Brew Day 12/30/2019
Transfer to Secondary on 1/18/2020
Added Brett and White Wine Concentrate 2/1/2020
Brett - OYL 218
Bottled on 06/21/2020

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-21 19:30 UTC