Sauergut

Method: BIAB
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday June 1st 2017

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

0.0

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Belgian - Pilsner1.5 lb Pilsner	37	1.6	88.9%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	11.1%
1.69 lbs / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 qt		--	--	149 °F	60 min

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	118 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Rochester, MN

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
72	25	10	5	46	317
Mash Chemistry and Brewing Water Calculator

Notes

Any pale malt will work. I used pilsner because that's what I had.

Do not boil. Strain, and cool to 120 degrees.
Put 2 to 3 ounces of whole pale malt in a gallon jug and transfer the wort over it. Top up all the way with boiled (deoxygenated) water and cover with plastic wrap and a rubber band. Don't leave more than 1/2 inch of headspace. Hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature.

Use to acidify the mash of future beers (it should be about 2% lactic acid) and top the jug back up with fresh unhopped wort to keep it going.

View Count: 2720
Brew Count: 0
Last Updated: 2017-06-06 04:20 UTC

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