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CBBP Golden Sour 20L

Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Goodwin (Cofounder The Rare Barrel)
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
URL: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/

Created: Thursday May 2nd 2024

Original Gravity:

1.047

Final Gravity:

1.006

ABV (standard):

5.5%

IBU (tinseth):

1.1

SRM (morey):

5.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.13 kg	Belgian - Pilsner3.13 kg Pilsner	37	1.6	70.7%
0.52 kg	Belgian - Wheat0.52 kg Wheat	38	1.8	11.7%
0.26 kg	Aromatic0.26 kg Aromatic	33	38	5.9%
0.26 kg	Flaked Oats0.26 kg Flaked Oats	33	2.2	5.9%
0.26 kg	German - Spelt Malt0.26 kg Spelt Malt	37	2	5.9%
4.43 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 g	Hopsteiner - Tettnanger4 g Tettnanger Hops		Pellet	2	Boil	60 min	1.12	100%
4 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 g	Hopsteiner - Tettnanger (Pellet) 4 g Tettnanger (Pellet) Hops		1.12	100%
4 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	63 °C	90 min
Starting Mash Thickness: 3.65 L/kg

Yeast

Wyeast - Belgian Lambic Blend 3278

Amount:	0.87 Each	Cost:
Attenuation (custom):	87%	Flocculation:	Med
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 175 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.8 Volumes

Target Water Profile

Norvaan Water

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

Notes

Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

Last Updated and Sharing

118

Views

Brews

Public: Yup, Shared
Last Updated: 2024-05-22 10:29 UTC

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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