Sour Farmhouse Ale - Beer Recipe - Brewer's Friend

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Sour Farmhouse Ale

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 30 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Post Boil Size: 2.3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday April 18th 2020
1.054
1.012
5.6%
16.4
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 lb American - Pale 2-Row3.63 lb Pale 2-Row 37 1.8 63.1%
1 lb American - Vienna1 lb Vienna 35 4 17.4%
4 oz BSG - Flaked White Wheat4 oz Flaked White Wheat 36 1.6 4.3%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 4.3%
4 oz Honey4 oz Honey - (late boil kettle addition) 35 2 4.3%
6 oz American - White Wheat6 oz White Wheat 40 2.8 6.5%
92.08 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 30 min 11.81 50%
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 4.24 25%
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 1 min 0.37 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Irish Moss Fining Boil 15 min.
7 g coriander Spice Boil 1 min.
1 g Grains of Paradise Spice Boil 1 min.
7 g Orange peel Spice Boil 1 min.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
0.50 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add 1/8 tsp gypsum to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 qt Batch Sparge 169 °F 155 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.06 8.3  
Mash volume with grains (equipment estimates 2.05 g | 8.2 qt) 2.5 10  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 1.94 g | 7.8 qt) 1.62 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.07 g | 12.3 qt) 2.75 11  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.3 9.2  
Top off amount 0.45 1.8  
Going into fermentor 2.75 11  
Total: 3.69 14.8
Equipment Profile Used: System Default
 
Notes

Batch sparge using sous vide cooker

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  • Last Updated: 2020-04-20 00:49 UTC