Barrel aged sour - Beer Recipe - Brewer's Friend

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Barrel aged sour

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brasserie ONZE Brauerei
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday May 12th 2020
1.052
1.010
5.5%
9.9
5.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg American - Pale 2-Row10 kg Pale 2-Row 37 1.8 74.1%
2 kg Weyermann - CARABELGE2 kg CARABELGE 34 13.6 14.8%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 3.7%
1 kg Belgian - Unmalted Wheat1 kg Unmalted Wheat 36 2 7.4%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Artisan - Perle30 g Perle Hops Pellet 7.3 Boil 60 min 9.94 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Phosphoric acid Water Agt Mash 1 hr.
5 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
0.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
Wyeast - Belgian Lambic Blend 3278
Amount:
1.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1.50 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 635.5 g       Temp: 20 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Geneve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 11 8 18 55 186
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.85 L. Suggest reducing initial water volume to 45.4 L and adding 9.45 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 20.3
Mash volume with grains (equipment estimates 23.2 L) 29.2
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 49 L) 49.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 49
Top off amount 6
Going into fermentor 55
Total: 69.4  
Equipment Profile Used: System Default
"Barrel aged sour" Lambic beer recipe by Brasserie ONZE Brauerei. All Grain, ABV 5.45%, IBU 9.94, SRM 5.9, Fermentables: (Pale 2-Row, CARABELGE, Acidulated Malt, Unmalted Wheat) Hops: (Perle) Other: (Phosphoric acid)
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  • Last Updated: 2020-05-28 12:46 UTC