Brett sour - Beer Recipe - Brewer's Friend

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Brett sour

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday March 19th 2020
1.061
1.012
6.4%
0.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 44.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 29.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 22.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.7%
13.50 lbs / $ 0.00
 
Yeast
Imperial Yeast - F08 Sour Batch Kidz
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
68 - 76 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 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
18.25 qt Strike 165 °F 154 °F 60 min
12 qt Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.56 18.2  
Mash volume with grains 5.64 22.5  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
"Brett sour" Fruit Lambic beer recipe by Joe V. All Grain, ABV 6.4%, IBU 0, SRM 4.62, Fermentables: (Pale 2-Row, White Wheat, Flaked Oats, Rice Hulls)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-19 13:03 UTC