1BBL SOUR

Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday April 28th 2021

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

26.6

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	US - Pale 2-Row25 lb Pale 2-Row	37	1.8	33.3%
25 lb	Crisp Malting - Extra Pale Maris Otter25 lb Extra Pale Maris Otter	37.5	2	33.3%
5 lb	American - Wheat5 lb Wheat	38	1.8	6.7%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	1.3%
14 lb	Red Raspberry Puree ~10 Brix14 lb Red Raspberry Puree ~10 Brix	4.61	0	18.7%
5 lb	Bestmalz - BEST Acidulated5 lb BEST Acidulated	35.9	2.81	6.7%
75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Chinook2 oz Chinook Hops	Pellet	13	Boil	60 min	15.98	16.7%
4 oz	Willamette4 oz Willamette Hops	Pellet	4.5	Boil	5 min	2.21	33.3%
3 oz	Barbe Rouge3 oz Barbe Rouge Hops	Pellet	8.5	Boil	5 min	3.12	25%
3 oz	Yakima Valley Hops - BRU-13 oz BRU-1 Hops	Pellet	14.4	Boil	5 min	5.29	25%
12 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Chinook (Pellet)	15.98	16.7%
4 oz	Willamette (Pellet)	2.21	33.3%
3 oz	Barbe Rouge (Pellet)	3.12	25%
3 oz	Yakima Valley Hops - BRU-1 (Pellet) 2.9999999931377 oz BRU-1 (Pellet) Hops	5.29	25%
12 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.06 gal		Strike	161 °F	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 64 °F

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	3 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 539 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

COMPLETE MASH AS NORMAL- KETTLE SOUR @90 DEG FOR 36 HOURS - BOIL FOLLOW HOP SCHEDULE - IRISH MOSS AT 10 MIN- YEAST NUTE AT 10 MIN - DO WHIRLPOOL/FLAMEOUT HOPS - OXYGENATE HEAVY FOR KVEIK- PITCH ESPE KVEIK AT 80 - FREERISE TO NO MORE THAN 92- WHEN FERM SLOWS CONSIDERABLE (THINKING 3 DAYS) ADD FRUIT PUREE (14 lbs or so) - MAINTAIN TEMP UNTIL FERM COMPLETES - 24 HOUR COLD CRASH @34 - NO OXYGEN TRANSFER TO KEGS - CONDITION 3 WEEKS AT CELLAR TEMPS- 50PSI GAS FOR 48 HOURS - 30 PSI FOR 48 HOURS - THEN SERVING PRESSURE AND GO

View Count: 326
Brew Count: 0
Last Updated: 2021-04-30 15:51 UTC

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