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All Hoosier Gooseberry Sour Red

Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 90% (brew house)
Hop Utilization: 97%
Calories: 219 calories (Per 16oz)
Carbs: 23 g (Per 16oz)

Created: Saturday June 26th 2021

Original Gravity:

1.066

Final Gravity:

1.017

ABV (standard):

6.3%

IBU (tinseth):

15.3

SRM (morey):

12.9

Mash pH

4.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Gooseberry7.5 lb Gooseberry - (late fermenter addition)	4.95	0	19.4%
504 g	Cane Sugar504 g Cane Sugar - (late fermenter addition)	46	0	2.9%
19 lb	Sugar Creek - US - Sugar Creek - Pilsner Malt (2.0)	31	2	49.2%
5.25 lb	Sugar Creek - US - Sugar Creek - Vienna5.25 lb US - Sugar Creek - Vienna	30	4.5	13.6%
2.75 lb	Sugar Creek - US - Sugar Creek - Caramel / Crystal 40L	34	40	7.1%
2.75 lb	Sugar Creek - US - Sugar Creek - Honey Malt2.75 lb US - Sugar Creek - Honey Malt	37	25	7.1%
4 oz	Sugar Creek - US - Sugar Creek - Chocolate Rye4 oz US - Sugar Creek - Chocolate Rye	31	240	0.6%
38.61 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 oz	Crazy Horse - IN MI Copper8 oz Crazy Horse - IN MI Copper Hops	Pellet	7.05	Dry Hop (High Krausen)	3 days	8.12	84.2%
0.50 oz	Crazy Horse - IN MI Copper0.5 oz Crazy Horse - IN MI Copper Hops	Pellet	7.05	First Wort	90 min	5.23	5.3%
1 oz	Crazy Horse - IN MI Copper1 oz Crazy Horse - IN MI Copper Hops	Pellet	7.05	Boil	5 min	1.9	10.5%
9.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
9.50 oz	Crazy Horse - IN MI Copper (Pellet)		15.25	100%
9.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.25 gal	Mash in - Beta rest	Strike	152 °F	144 °F	30 min
	Alpha rest	Temperature	144 °F	158 °F	30 min
	Mash Out	Temperature	158 °F	169 °F	10 min
6 gal	Sparge to Kettle	Fly Sparge	169 °F	170 °F	45 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Gypsum	Water Agt	Mash	1 hr.
62 ml	Lactic acid	Water Agt	Mash	1 hr.
13 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	44 Grams	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 278 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.74 psi Temp: 37 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Anderson, Indiana - Charcoal Filtered Tap Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

After mashing, adjust wort to 4.2pH using acetic acid.

Allow lact'b to work until 3.5 pH is reached.

Pitch hops and boil for 60 minutes.

Transfer to fermenter and pitch yeast @ 68*F

Once primary fermentation slows, add fruit puree to the fermenter.

Ferment out and process out.

Keg and carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-03-19 13:04 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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