Spook 'n Boof Golden Sour - Beer Recipe - Brewer's Friend

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Spook 'n Boof Golden Sour

178 calories 12.9 g 12 oz
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Beer Stats
Method: Extract
Style: Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 178 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Saturday May 9th 2020
1.055
1.006
6.5%
3.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 lb Briess - DME Bavarian Wheat3.6 lb DME Bavarian Wheat 44.6 3 48%
3.60 lb Briess - DME Golden Light3.6 lb DME Golden Light 44.6 4 48%
4.80 oz Maltodextrin4.8 oz Maltodextrin 39 0 4%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Sorachi Ace2 oz Sorachi Ace Hops Debittered Leaf 1.4 Boil 10 min 3.03 100%
2 oz / $ 0.00
 
Yeast
- Spooky Saison Ale
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.01 g | 28 qt) 6.68 26.7  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 6.68 26.7
Equipment Profile Used: System Default
 
Notes

Boil for 60 minutes, only adding the debittered hops in the final 10 minutes of the boil so as not to completely inhibit the LAB present in this blend. Sorachi Ace hops aged 4 years by Mainiacal Yeast Labs (1.37% AA).

I actually originally brewed this recipe in 3 separate "batches" of 2 gallons each, letting them do primary for ~3 weeks in plastic buckets. Then I racked them all to a 6.5g glass carboy and topped with fresh wort to age for at least one year. The plastic to glass transition was intentional, so as to coax just the slightest acetic character out of the Brett.

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  • Last Updated: 2020-05-09 22:36 UTC